baked eggs with spicy roasted sweet potatoes, black beans, manchego, and goat cheese

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.

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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potato basil frittata

  

le grand petit déjeuner  

. . . translated "the big little lunch" . . . 

I LOVE hosting brunch . . . . 

Because its a meal eaten between or instead of breakfast and lunch, the possibilities are endless.  Your menu can lean more towards breakfast, or lunch, or a combination of both. 

 I prefer to host what I call a "true brunch" ~ a combination of breakfast and lunch that includes fresh seasonal fruit, yogurt & granola, scones or sweet rolls with a variety of spreads, and a hot dish (preferably savory).  

  

. . . And a wonderful hot dish to serve at brunch is a frittata. Their possibilities are endless! You can make them vegetarian, or with meat.  

I hosted a brunch for my daughter's 1st birthday, and served two kinds of  frittatas. Both had the same base, different add-ins . . . 

Potato Basil Frittata

with yellow, orange, and red peppers

~ and ~

Potato Basil Frittata

with sweet and spicy Italian sausage

The frittatas that I made were inspired by Ina Garten's Potato Basil Frittata recipe.  In addition, I made hollandaise sauce to serve as a topping. It was a wonderful addition this dish.

As with most dishes, I have a few tips to share . . .

Although you can assemble this dish in advance,

I recommend leaving the egg mixture

in a bowl until you are ready to pour it over the 

potatoes & onions to bake it.

~

For presentation purposes,

I recommend baking it in a spring-form pan.

Upon release, it will yield a beautiful pie-shaped frittata!

~

Let the frittata sit for approximately 15 minutes before cutting.

A few simple ingredients . . .

 

 

 

~ I recommend using a spring-form pan ~

 

Ingredients

1 1/2 stick unsalted butter, divided

2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)

1 yellow pepper, finely diced

1 orange pepper, finely diced 

1 red pepper, finely diced 

8 extra-large eggs

15 ounces ricotta cheese

3/4 pound Pepper Jack cheese, grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh basil leaves

1/3 cup flour

3/4 teaspoon baking powder

Directions

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. 

In another pan, add 2 tablespoons of butter, and saute onions until golden and tender. 

Remove onions and add to fried potatoes. Set aside.

In another pan, melt 2 tablespoons of butter and saute the peppers until tender.

Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Pepper Jack, sauteed peppers, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Line the bottom of a 9 or 10-inch spring form pan with parchment paper, and then put together the spring form pan so that the paper sticks out from the base. 

Generously spray with cooking spray. 

Pour the potatoes and onions on the bottom of the spring-form pan. Spread evenly. 

Pour the egg mixture over the potatoes and onions, and place the pan in the center of the oven on top of a baking sheet.

Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

 ~ released from spring-form pan ~

~ Slice and enjoy! ~

  

Serve with hollandaise sauce!

Bon Appetit!

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