Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

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


12 comments on “Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup

  1. Jandy
    May 27, 2013

    Sunny colours indeed, Mon. Sunny taste too! Yum!

  2. Falak Randerian
    May 27, 2013

    This is beautiful… and should taste as good.

  3. Noodlehead
    May 27, 2013

    wow! these look great. I esp LOVE the first pic.

  4. sohni kitchen
    May 27, 2013

    book marked….

  5. Simran
    May 27, 2013

    Yumm! They look so so tempting. Make me want to go and make them now 🙂 if only this service apt had an oven.

  6. Rimli Dey
    May 27, 2013

    This looks so good without cheese. Love the way it is in your version 🙂

  7. Santulan
    May 27, 2013

    Beautiful and look so yummy..

  8. ladynimue
    May 27, 2013

    I dnt eat egg unless fully cooked but i liked the idea of the shell 😀

  9. chatkhor
    May 27, 2013

    we just cannot think beyond food can we 😀 well atleast for me yes… nd yes i agree, that yellow is indeed the color of the season!

  10. Smita
    May 28, 2013

    It looks amazing!!!

    Psst what prompt is this?

  11. pinksocks
    May 28, 2013

    Yumm yumm yummm

  12. Pingback: Weekly Menu 27th July & Recipe Links | Sin-A-Mon Tales

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This entry was posted on May 27, 2013 by in Baking, Breakfast, Pie and Tarts and tagged , , , , .

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