Baked Eggs with Spicy Roasted Sweet Potatoes, Black Beans, Manchego, and Goat Cheese.
By SundaeBrunch on December 10, 2013
It's a little silly that I decided to call this blog "Sundae Brunch", and yet I haven't posted a single sundae or brunch recipe. Well, I have posted a couple of bread puddings that could easily fill in at a brunch table (this one and this one), and there are a few breakfast recipes scattered here and there, but nothing that truly captures the glorious spirit of brunch. I really just liked the sound of "Sundae Brunch" and the play on words, but I probably ought to actually have a few decadent brunch recipes on here, as well. I wouldn't say that this recipe is decadent, but at least it genuinely qualifies as brunch food. It's very simple to make, too, so you don't have to wait for a special weekend meal. Baked eggs are equally welcome as a quick weeknight dinner, or stored in the fridge and reheated by the slice for an easy breakfast in the morning. This particular recipe actually came about out of a desire not to see leftovers go to waste. We had some of the sweet potatoes and black bean/goat cheese/sweet onion mixture leftover from my famous quesadillas, but no tortillas. Whenever there's a random assortment of things in the fridge or pantry, my first thought is usually to toss it all with pasta. In this case, that wouldn't have worked so well. Eggs were the answer. If you've got leftover veggies of any kind, potatoes, pasta, cheeses, sausages, whatever, you can probably use it all up in the same way. This combination is so good, though, that I'd definitely recreate it again. I like to bake my eggs until the yolks are just set, making it easy to cut into slices, but you can cook them any way you like.
Baked Eggs with Spicy Roasted Sweet Potatoes, Black Beans, Manchego, and Goat Cheese
(All ingredients are approximate)
1 sweet potato, peeled and cubed
Kosher salt & freshly cracked black pepper
1 oz. goat cheese
1/2 can of black beans, drained
1/4 cup of diced sweet onions
1/8 lb. Manchego (cut into small, thin slices)*
10-12 large eggs
Tarragon, optional (for serving)
*You can really substitute whatever cheese you like or have on hand. I'd use up to 1 cup of grated cheese in a baked egg dish like this. The real reason I cut the Manchego into slices was that I didn't want to wash the grater.
Toss the cubed sweet potatoes with olive oil, salt, and cayenne pepper. Bake in a 400°F oven for 40 minutes. Set aside and leave the oven on (you'll need it again to bake the eggs).
Add in the roasted sweet potatoes and season with about a 1/2 teaspoon of salt. Layer the Manchego over the top of the sweet potato and black bean mixture. Crack the eggs over the top and season with freshly cracked black pepper and another sprinkle of salt. Cook for a few minutes on the stove top, until you see the eggs beginning to set around the edges (see photo above).
Transfer the pan into the oven and bake until the egg whites are set, 10-15 minutes (depending on how firm you want your yolks). Keep in mind that the cast iron gets very hot and the eggs will continue to cook just a tad bit more after coming out of the oven. Garnish with tarragon (if using), then cut into slices and serve.