Years ago, on one of my first trips to New York City, my parents and I had brunch at a funky restaurant called The Breslin. I ended up ordering this delicious baked egg and tomato dish that I have never quite forgotten. Fast forward to the present. On this particular day, Devon and I were getting ready to go to an all day music festival called soundest. It was ninety degrees outside and we knew we were going to be running around all day so it was really important to get a good start. Back in New York, Devon and I have a favorite brunch place in the lower east side called El Camion, which serves a delicious $10 brunch. I decided to combine the idea of the baked egg breakfast from The Breslin with a Mexican flair since I miss out brunch outings. The result was an oven-baked skillet layered with tortilla chips, black beans, tomatoes, cheese and eggs. The meal was perfect with the side of fresh guacamole and lime.
Ingredients
- Tortilla Chips
- Black Beans
- Tomato Paste
- Diced Tomatoes
- Minced Garlic
- Red Chili Flakes
- Minced Onion
- Mozzarella Cheese
- Two Eggs
- Salt And Coarsely Ground Pepper
- Avocado
- Lime Juice
