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    You are in: Home / Recipes / Huevos En Cazuela (Mexican Baked Eggs) Recipe
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    Huevos En Cazuela (Mexican Baked Eggs)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    ellie_'s Note:

    A Mexican Egg Brunch dish served in individual dishes is posted per request. You can always vary the chiles (sweet or hot) according to amount of heat desired. If fresh chiles are not available canned will also work (skipping step 3 - roasting the chiles). Recipe source: Bon Appetit (October 1981)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler.
    2. 2
      Butter 4 2-cup souffle or other individual baking dishes and set aside.
    3. 3
      Arrange the chiles on a broiler pan and broil 3 inches from heat, turning until charred (5-10 minutes). Transfer to plastic or paper bag and seal tightly. Let steam for 10 minutes. Peel chiles and cut in half. Discard seeds, veins and cores. Rinse under cold water and dry. Cut into julienne. Set aside.
    4. 4
      In a large saucepan melt butter over medium heat. Add onion and garlic and cook until translucent, stirring occasionally (10 minutes). Add chiles and cook another 5 minutes. Remove from heat.
    5. 5
      Stir in tomato and ham (or sausage).
    6. 6
      Return to heat and cook until liquid is absorbed. Season with salt and pepper.
    7. 7
      Using a slotted spoon divide mixture among dishes. (May be prepared one day ahead and refrigerated).
    8. 8
      To serve: preheat broiler.
    9. 9
      Warm dishes in broiler for 2 minutes.
    10. 10
      Break 2 eggs into each dish and season with salt and pepper. Sprinkle with enough cheese to cover yolks completely.
    11. 11
      Broil eggs as close to heat source as possible until whites are firm and cheese is melted and brown (3-5 minutes).
    12. 12
      Serve with tortillas and butter (if desired) or salsa.

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    Ratings & Reviews:

    • on June 24, 2007

      55

      Very good, as previously stated it was a lot of work on a Sunday morning, but it was really good!! Family enjoyed it all. I did make a couple of changes. I used less butter, I just did not think it needed that much and it was not missed. Added a little extra ham because I wanted to use it all up and there was not enough to do anything else with it. I would expect we would be making this again. Thanks for posting. ZWT3

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2006

      55

      Delicioso! I had roasted peppers left over so this was a snap to put together. I now have a use for all my leftover peppers! This was fantastic! The recipe is easily reduced as well. Thanks Ellie!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2006

      55

      Great recipe! I cannot get poblano chilis so I subbed a banana pepper. Made a half recipe as it was two of us and this, served with Chef Kate's Mole Pinto Beans Mole Pinto Beans and Charlotte J's Salsa Salsa made for a fantastic Mexican dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Huevos En Cazuela (Mexican Baked Eggs)

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 374.4
     
    Calories from Fat 254
    67%
    Total Fat 28.2 g
    43%
    Saturated Fat 14.4 g
    72%
    Cholesterol 476.0 mg
    158%
    Sodium 405.8 mg
    16%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.3 g
    17%
    Protein 22.6 g
    45%

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