Cazuela de Huevos means “egg casserole” in Spanish. But this casserole is much more than just eggs. It has many of the flavors I love, which is why I noticed it in one of my favorite cookbooks, 1,000 Mexican Recipes by Marge Poore.
On the weekend, we enjoy a nice breakfast. Usually, it takes a Mexican spin and this recipe fit the bill. I only modified the recipe slightly and it is really easy to put together. So give it a try for brunch or breakfast sometime!
Cazuela de Huevos
2 teaspoons olive oil
½ médium white onion, finely chopped
6 medium tomatillos, husk removed, rinsed and finely chopped
½ teaspoon salt
½ teaspoon ground cumin
1 poblano pepper, roasted, peeled and chopped (or 1 7-ounce can chopped green chiles)
5 – 6 corn tortillas, cut into strips
2 cups Oaxaca or Monterey Jack cheese, shredded
8 large eggs
1/3 cup milk
½ cup red bell pepper, chopped
2 – 3 green onions, finely chopped
Preheat the oven to 350 degrees F. Grease a 9 X 9 square baking pan.
Heat the oil in a skillet over medium heat and cook the onion until softened but not browned. Add the tomatillos, salt, cumin and ¼ cup of water. Bring the mixture to a boil and simmer until the tomatillos are pale green.
Take the mixture off the heat and stir in the roasted chiles.
In the baking pan, spread half of the chile mixture and cover with half of the tortilla strips and cheese. Repeat for one more layer.
In a bowl, add the eggs and milk. Beat together and pour over the chile and tortilla mixture. Sprinkle the red pepper and green onion. Place the baking dish in the oven, uncovered, for about 35-40 minutes. The cazuela is done when it is set and puffy in the center. Remove from the oven and let it stand for 5 – 10 minutes.
Cut it into squares and serve hot.