Baked devilled eggs with sobrasada

Baked devilled eggs with sobrasada

By
From
Cantina
Serves
2
Photographer
Chris Middleton

Travelling through Mexico and Spain you get the opportunity to sample many delicious and robust breakfast dishes such as huevos rancheros and chilaquiles. I have a theory that these dishes only exist to provide an antidote to the devilish behaviour of the night before. I created this weekend breakfast dish, which relies on the powerfully flavoured adobo sauce, with layers of tortillas, serrano ham, Mahón, sobrasada (a chorizo-like minced/ground pork pâté) and eggs the way you like best. Like any hearty breakfast, the dish improves with the addition of breakfast accessories. Morcilla, chorizo, avocado, crema or salsa are also great with this dish.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 Tortilla dough
4 slices serrano ham
120g mahon, sliced or grated
250ml Adobo sauce
4 large organic eggs
150g sobrasada, torn into pieces
185g sour cream, to serve
90g salted ricotta or feta, crumbled
1 large handful flat-leaf parsley, roughly chopped

Method

  1. Preheat the oven to 180°C.
  2. Brush a medium-sized earthenware dish with olive oil. Line the base of the dish with one of the tortillas. Arrange the ham and Mahón on top and cover with the remaining tortilla.
  3. Warm the adobo sauce and pour three-quarters of it over the top. Crack in the eggs. Scatter with pieces of sobrasada and dollops of the remaining sauce.
  4. Bake for 10 minutes, until the eggs begin to set. Cook for a further 5 minutes or until the eggs are set.
  5. To serve, place the dish in the centre of the table, top with sour cream and scatter over the ricotta and chopped parsley.

Paul’s tip

  • Preparing the adobo sauce can be time consuming but it’s worth it! If you’re time poor, simply blend 50 g chipotle chillies (see Glossary) with 250 g tinned chopped tomatoes to replace the adobo sauce.

    Before baking, you can add pieces of cooked chorizo or morcilla to the dish, if desired.

    Mahón is a cow’s milk cheese that can be either soft or hard.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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