Recipe - Baked Eggs on Squash Tortillas

My new favourite way to cook eggs is BAKE THEM. I made this because I couldn't decide whether to have this or this for dinner. So I combined the two. In another post, I discussed juevos rancheros and how it's probably my favourite breakfast. This recipe, as you'd expect, had a flavour sensation very similar to juevos rancheros but I prefer this because the spicy sauce and creamy yolks from the eggs go really well with squash. As delicious as it would've been for breakfast, I had it for dinner. But then I think it's stupid that there are conventional foods to have for certain meals. And this meal exemplifies that: to the Mexicans it'd seem like we had breakfast for dinner. EAT EVERYTHING ALL THE TIME. 

This recipe fed 2 VERY WELL.

1 medium squash

2 cloves garlic, chopped

cayenne pepper

olive oil

salt, pepper

2 small onions, diced

2 chillis, chopped

4 large tortillas

cheese (as much as you like)

Peel and chop the squash into bite size pieces. Place on a baking tray well spread out. Sprinkle with olive oil, cayenne pepper, the chopped garlic and salt and pepper. Roast for around 25 minutes (until soft) at 220°.

When the squash is almost roasted, fry the onions and chilli. Add the roasted squash once it is done and then fry on a low heat, stirring frequently until soft and melty but still with some texture i.e. not a mush. 

Place some squash mixture into the middle of each tortilla, top with cheese and fold into a pretty shape.

1 onion, finely chopped

2 cloves garlic, finely chopped

1 large chilli, chopped

1 tsp chilli powder

4 tbsp tomato puree

water

salt, pepper

4 eggs

Make the spicy tomato sauce. Fry the onion, garlic and chilli softly until the onion is almost browned.

Add the chilli powder and tomato puree, stir. 

Add enough water to just cover the mixture. Let simmer on a medium heat for ten minutes to thicken. 

Season with salt and pepper.

Spread the mixture out onto a baking tray/dish, ensuring to try and keep it as evenly spread as possible.

Carefully crack each egg onto the mixture, avoiding any overlap. 

Bake in the oven for 10 minutes. 

Serve on top of the squash wraps. I was too hungry to photograph. Also how d'you like the colour of my carpet? Mmm.