Mexikaanse eiergebak

Ingredients

• 1 Gebruik 1 kg (2 sakkies), basiese maalvleismengsel, ontvries.
• 2 Meng 15 ml (1 e) rooipeper, 5 ml (1 t) gekapte knoffel, 1 ml rooi brandrissievlokkies, 5 ml (1 t) droe orego, 7,5 (1 . t) paprika en 7,5 ml (1 . t) fyn komyn by.
• 3 Geur met sout en peper.
• 4 Werk met klam palms en rol die maalvleismengsel in handpalmgrootte balle.
• 5 Verhit 30 ml (2 e) olyfolie in ’n pan en braai die frikkadelle oor matige hitte tot goudbruin alkant.
• 6 Sit in ’n oondbak en gooi 2 x 410 g-blikke Mexikaans gegeurde tamatie oor.
• 7 Maak 6 holtes tussen die frikkadelle en breek ’n eier in elke holte.
• 8 Bak in ’n voorverhitte oond by 160 °C vir 15-20 min. of tot gaar na jou voorkeur.
• 9 Sit die eiergebak voor met nacho-skyfies, fyn gedrukte avokado, lemmetjiewiggies en vars koljander.
• English recipe
• Mexican baked eggs
• Serves 6
• 1 Use 1 kg (2 bags), basic mince mixture defrosted.
• 2 Mix 15 ml (1 T) Cayenne Pepper, 5 ml (1 t) chopped garlic, 1 ml red chilli flakes, 5 ml (1 t) dried oregano, 7.5 ml paprika and 7.5 ml ground cumin.
• 3 Season with salt and pepper.
• 4 Work with moist palms. Roll the meat mixture into palm-sized balls.
• 5 Heat 30 ml (2 tbsp) olive oil in a pan and fry the meatballs over medium heat until golden brown on both sides.
• 6 Place in a baking dish and pour 2 x 410 g cans Mexican flavored tomatoes over.
• 7 Form 6 wells between the meatballs and break an egg into each well.
• 8 Bake in a preheated oven at 160 ° C for 15-20 min or until done to your preference.
• 9 Serve with nacho chips, mashed avocado, lime wedges and fresh cilantro.