I'm sharing this wonderful recipe with you as a brunch dish; but truth be told, I've made it for Sunday dinner a few times since serving this at our son's birthday brunch a few weeks ago.
I love this dish! It's sweet & savory, slightly spicy (if you choose to add a dash of cayenne or red pepper), and creamy . . . and just delicious! I want to add crumbled spicy Italian sausage to the sweet potato mixture next time for an even heartier & flavorful dish.
I serve it out of the cast iron pan that it's baked in, along with hot buttermilk biscuits right out of the oven. Yum! It looks so rustic and home-made . . . and reminds me of something that my dad would have loved.
While creating the menu for our son's birthday brunch, I came across this baked egg recipe. Cristina's photos are so appealing that I was sold on the dish right away. It also fits my brunch menu criteria . . . easy-to-prepare and delicious.
I'm not a fan of being tied up in the kitchen cooking and baking while guests arrive. I love greeting our family and friends with a big hug when they come into our home. That's why I have an arsenal of brunch recipes that can be prepared and assembled beforehand . . . so that I can just pop them in the oven for quick baking time. And this is one of those savory dishes.
You'll fall for it, too! The roasted sweet potatoes and caramelized shallots tossed with black beans and then coated with tangy, creamy goat cheese is a delicious combination. Add thin slices of Manchego cheese (a sheep's milk cheese!) for a distinctive creamy flavor . . . and finally, top with fresh cracked eggs . . . BAKE . . . and then enjoy this incredible medley of ingredients and flavors. Even fresh topped tarragon rounds out this dish beautifully . . . leaving you wanting seconds!
Ingredients
~ ingredients in this dish are approximate,
if you love a particular ingredient, then add more ~
1 sweet potato, peeled and cubed
Olive oil
Kosher salt & freshly cracked black pepper
Cayenne pepper
1 ounce goat cheese
1/2 can of black beans, drained
1/4 cup of diced shallots (or onions)
1/8 lb Manchego, thinly sliced
10-12 large eggs
Tarragon, optional (recommended)
Preparation
Toss the cubed sweet potatoes with olive oil, salt, and
cayenne pepper. Bake in a 400°F oven for 30 to 40 minutes. Set aside and leave the
oven on (you'll need it again to bake the eggs).
Meanwhile, in a cast iron skillet, sauté the shallots in
olive oil until soft. Add in the black beans and goat cheese and stir until all
of the beans are coated and the goat cheese has fully melted.
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.
** Egg yolks cook faster when near the edge of the pan, so be
sure and crack them at least 1-inch from the edge.
** Be watchful when baking, as to not over-bake the eggs. It tastes best when the yolks are runny.
** Be watchful when baking, as to not over-bake the eggs. It tastes best when the yolks are runny.
Cook for a few minutes on the stove top, until you see the
eggs beginning to set around the edges.
Transfer the pan into the oven and bake until the egg whites
are set, 10-12 minutes (depending on how firm you want your yolks). Keep a close eye on them, if you prefer runny
yolks.
Also 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, then cut into slices and serve.
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