Baked Eggs in Mexican Corn Cups! I call them my edible sunshine colors!
So the Marathon Bloggers group I started in December is turning out to be a small but strong group. I absolutely love the vibes we have there and the way we all live in harmony (knock on wood), We make sure we blog once a week and share our links there. This week, however, we decided to spice things up and will be doing a post every day based on one-word prompts and our interpretations of the same. I am so looking forward to this, we have in our group – food bloggers, travel bloggers, phto bloggers and well, of course, the general bloggers. I am looking forward to seeing how everyone shapes the post from that one single word. Today’s theme is “colors” and here, I present to you, Edible Sunshine Colors – Baked Eggs In Mexican Corn Cups!
Doesn’t this pic just look like sunshine? Don’t the corn cups have pretty colors? I made these Edible Sunshine Colors last week sometime for breakfast and I have to admit, they are as tasty as they look. The softness and the gooeyness of the just cooked, still a bit runny egg, and to add to it – a nice and crunchy corn cup. Yummy, the other reason I love this is because I love eating my corn cups, I often make baked eggs in a bun or serve soup in a bun too but this takes it to the next level!
The fact that there is protein and also grains like corn make this a brilliant and filling breakfast. If you have fussy eaters in the house, (like I do) don’t worry – the colours and the corn cups will make them want to try it out at least once, and after that, they will fall in love with them.
ETA : If you’d like to watch the video, which explains the steps easier, here you go – https://www.youtube.com/watch?v=zMuKFepImng
Source – Adapted from here
Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup
- 1 cup corn Kernels
- 1/2 cup whole wheat flour
- 1/2 cup semolina
- 8 - 10 Cloves garlic Around
- 1 tsp olive oil
- 5 - 6 jalapeno Freshly chopped (if you don't have them use about 2 green chillies)
- 1 tbsp parsley fresh
- to taste salt
- 1 tsp black pepper Freshly ground
- 1/3 cup tomato salsa
- 1/4 cup water cold (optional, use as needed)
- 6 eggs large
- Roast corn along with garlic and 1 tsp of olive oil wrapped in a foil in the oven for about 15-20 mins at 200C, till the corn just starts getting browned,
- Let it cool a bit and in the meanwhile get the other stuff ready.
- Mix both the flours (whole wheat & semolina), salt, pepper, parsley and jalapeno together.
- To this, add the roasted corn and garlic. Add the salsa to bind it together. The mixture should just about come together. If you think its not coming together add a bit of cheese to it. The original recipe asks for cheese but I didn't have any good cheese in the house that day so I decided to give it a skip and frankly I didn't miss it much.
- In a greased muffin pan now line this mixture in a 1/4 inch thick layer. Use silicon if you have. It will make the task of removing the shell along with egg out a lot more easier.
- Bake the shell at 180C for about 15 mins, till it feels set.
- It will shrink a bit post baking, don't worry about it. Now break one egg in each of the baked shells/cups. Sprinkle salt and pepper if you want. N says a bit of green pepper on them would have been lovely. I loved it as it is so please do take your call and bake them again at 180C for about 10 mins for a perfectly runny yellow. If you want a little more harder baked egg, bake it for another 5 mins or so but remember it will also harden the shell a bit.