Cuban Brunch Extravaganza: Savory Baked Eggs & Mouthwatering Tropical Fruit Salad

Allergens

Eggs

Ingredients

• 6 large eggs
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt, to taste
• 1 cup shredded Monterey Jack cheese
• 2 cups mixed tropical fruit (pineapple, mango, kiwi, and papaya)
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 3 4 minutes.
3. Stir in bell pepper, diced tomatoes with juice, cumin, smoked paprika, black pepper, and salt. Simmer for 10 minutes, stirring occasionally.
4. Remove skillet from heat and make six indentations in the sauce. Crack an egg into each indention.
5. Sprinkle cheese evenly over the top of the eggs. Transfer skillet to the oven and bake for 12 15 minutes or until desired egg consistency is reached.
6. While the eggs are baking, combine tropical fruit, lime juice, and cilantro in a bowl. Gently toss to mix.
7. To serve, divide fruit salad among six plates and top with a hot skillet of baked eggs.

Chef’s Insight

To add an extra touch of flavor to the tomato sauce, you can add a pinch of ground cinnamon and nutmeg for a hint of warmth.

Notes

The use of fresh ingredients and the combination of textures and flavors make this dish a truly memorable experience.