Mexican Baked Eggs for 2

By lorik

Ingredients

• COOK:
• Makes 2 servings
• Total time: about 30 minutes
• 2 strips thick-sliced bacon, diced
• WHISK:
• 1 1/4 cups purchased salsa (such as Tostitos)
• 1 tsp. adobo sauce
• 1/4 tsp. ground cumin
• DIVIDE:
• 1 avocado, cubed
• 4 eggs
• Chopped fresh cilantro

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°. Place two 6-inch cast-iron skillets on a baking sheet inside oven.

Cook bacon in a saucepan until crisp; transfer to a paper-towellined plate. Drain and reserve drippings.

Heat same saucepan over medium-high. Whisk together salsa, adobo sauce, and cumin. Deglaze saucepan with salsa mixture, scraping up any brown bits. Remove skillets from oven and generously grease with reserved drippings.

Divide avocado and salsa mixture between skillets; top each with two eggs and bake until egg whites are set, 15–20 minutes. Garnish eggs with bacon and cilantro.

Per serving: 435 cal; 31g total fat (8g sat); 384mg chol; 1264mg sodium; 20g carb; 7g fiber; 19g protein