Beer-Baked Eggs with Peppers and Onions
 
 
Fall-apart peppers and onions with a touch of jalapeno spice are simmered in beer and then topped with eggs and cheese before baking to runny yolk perfection.
Yield: 3 servings
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1onion, thinly sliced
  • ¾ teaspoon kosher salt
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 3 red bell peppers, thinly sliced
  • 1 jalapeno, seeds removed and sliced into thin rounds
  • 1 (12 oz) bottle of beer
  • 6 eggs
  • 4 oz cheddar cheese, grated
  • 6 corn tortillas, warmed according to package directions
  • fleur de sel, for sprinkling
Instructions
  1. Heat oven to 500F.
  2. In a large cast-iron skillet, heat the olive oil over medium heat. Add the onion, salt, chile powder, coriander, and cumin. Saute for 5 minutes, or until onion starts to brown. Stir in the bell peppers and jalapeno. Toss to combine. Pour in the beer and simmer for 15-20 minutes, or until reduced by half and veggie mix is soft and tender.
  3. Make six wells in the vegetable mixture. Crack an egg into each of the wells. Continue to cook for 2-3 minutes on the stove, or until eggs begin to set. Sprinkle with the grated cheese. Place pan in the oven and bake for another 3-5 minutes, or until yolks are set to desired degree of doneness.
  4. Serve with warmed tortillas and sprinkle with fleur de sel before eating.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/02/beer-baked-eggs-with-peppers-and-onions.html