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Makes: 4 eggy cups
Note: If you are making this for kids or don’t like things too spicy, you can leave out the cayenne for a milder flavour.
This recipe is adapted from My Darling Lemon Thyme.
Mexican baked eggy tortilla cups recipe
Ingredients
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What to do
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Preheat your oven to 180°C (350°F) and spray 4 shallow 1 cup ramekins very well with cooking spray. Cut a little disk of baking paper and place in the bottom of each ramekin. Trust me, this helps with the sticking issue. Place ramekins onto a large, rimmed baking sheet to avoid unnecessary oven spills.
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Gently press the tortillas into each ramekin. Take care not to tear the tortillas as the egg mixture will leak out.
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Divide black beans and corn kernels between the ramekins.
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In a large bowl whisk together the eggs, coriander, paprika, oregano, onion powder, garlic powder, cayenne (if using), black pepper, and salt. Use a ladle to distribute this mixture evenly among the tortilla cups.
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Halve the tomatoes and place cut-side up on top of the egg mixture. Sprinkle the cheese and parsley over the top of each cup.
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Place tortilla cups into the oven and bake for 25-30 minutes or until the tops are firm and golden and do not wobble eggily. Remove from oven and serve with wedges of avocado on top and a green salad on the side.
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