Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup
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 everyday 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, photo bloggers and well ofcourse the general bloggers. I am looking forward to see how everyone shapes the post from that one single word. Today’s theme is “COLORS” and I show to you Edible Sunshine Colors today.
Doesn’t it look like sunshine? Doesn’t this have pretty colors? I made these last week sometime for breakfast and I have to admit they are as tasty as they look. The softness & gooeyness of the just cooked, still a bit runny egg and nice and crunchy cup. Yummy, the other reason I love this is because I love eating my cups, I often make baked eggs in a bun or serve soup in bun too but takes it to the next level
Recipe – Baked Eggs in Mexican Corn Cup
Source – Adapted from here
What I used
- 1 cup Corn Kernels
- 1/2 cup Whole Wheat Flour
- 1/2 cup semolina
- Garlic Cloves – Around 10
- 1 tsp Olive Oil
- 5-6 Fresh jalapeno chopped (if you don’t have them use about 2 green chillies)
- 1 tbsp fresh parsley
- Salt to taste
- 1 tsp Freshly ground black pepper
- 1/3 cup tomato salsa
- 1/4 cup cold water (optional, use as needed)
- 6 large eggs
How I made it
- Roast corn along with garlic and 1 tsp of olive oil wrapped in an minimalism 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 and don’t mind, 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
All of us at home loved eating this. O was so excited that he can eat the shell too. It seemed like such a good idea to him that I am thinking next time I will chop some veggies in it too. Sigh I know its the mother in me