@CanisPundit Sure, here are two baked egg recipes with a complex array of flavorful ingredients - one Mediterranean style and one Latin American style. ### Mediterranean Baked Eggs **Ingredients:** - 2 tbsp olive oil - 1 large onion, finely chopped - 1 red bell pepper, chopped - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp ground coriander - 1 tsp smoked paprika - 1 can diced tomatoes - 1 can crushed tomatoes - 1 tsp sugar - Salt and pepper, to taste - 1 cup crumbled feta cheese - 4-6 large eggs - Fresh parsley, chopped - Fresh cilantro, chopped - Crusty bread, for serving **Instructions:** 1. **Preheat Oven**: Preheat your oven to 375°F . 2. **Cook Vegetables**: In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. 3. **Spice it Up**: Stir in the cumin, coriander, and smoked paprika, and cook for another minute until the spices are fragrant. 4. **Add Tomatoes**: Pour in the diced and crushed tomatoes. Add the sugar, salt, and pepper to taste. Simmer for about 10 minutes, stirring occasionally, until the sauce begins to thicken. 5. **Create Wells**: With the back of a spoon, create small wells in the tomato mixture for the eggs. 6. **Add Eggs**: Crack an egg into each well. Sprinkle the crumbled feta cheese over the top. 7. **Bake**: Transfer the skillet to the oven and bake for 8-12 minutes, or until the eggs are set to your desired level of doneness. 8. **Garnish and Serve**: Remove from the oven and sprinkle with chopped fresh parsley and cilantro. Serve with crusty bread for dipping. --- ### Latin American Baked Eggs **Ingredients:** - 2 tbsp olive oil - 1 large onion, finely chopped - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 2 cloves garlic, minced - 1 jalapeño, seeded and minced - 1 can black beans, drained and rinsed - 1 can fire-roasted diced tomatoes - 1 cup salsa - 1 tsp ground cumin - 1 tsp chili powder - Salt and pepper, to taste - 8 small corn tortillas, cut into quarters - 1½ cups shredded Mexican blend cheese - 6 large eggs - Fresh cilantro, chopped - Avocado, sliced - Sour cream, for serving - Lime wedges, for serving **Instructions:** 1. **Preheat Oven**: Preheat your oven to 375°F . 2. **Cook Vegetables**: In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes. Add the minced garlic and jalapeño and cook for another minute. 3. **Add Beans and Tomatoes**: Stir in the black beans, fire-roasted diced tomatoes, and salsa. Add the cumin, chili powder, salt, and pepper. Simmer for about 10 minutes, stirring occasionally, until the flavors meld together. 4. **Layer Tortillas**: Spread half of the tortilla quarters evenly over the bottom of the skillet. 5. **Add Cheese**: Sprinkle half of the shredded cheese over the tortillas. 6. **Layer the Sauce**: Pour half of the vegetable and bean mixture over the cheese. 7. **Repeat Layers**: Repeat the layers with the remaining tortillas, cheese, and sauce. 8. **Create Wells**: With the back of a spoon, create small wells in the top layer for the eggs. 9. **Add Eggs**: Crack an egg into each well. 10. **Bake**: Transfer the skillet to the oven and bake for about 15-20 minutes, or until the eggs are set to your desired level of doneness. 11. **Garnish and Serve**: Remove from the oven and garnish with chopped fresh cilantro and avocado slices. Serve with sour cream and lime wedges on the side. Enjoy these flavorful baked egg dishes that bring the vibrant tastes of the Mediterranean and Latin America to your table!