Brooding On

Mexican Baked Eggs

Here at Brood Farm, eggs are not reserved for breakfast alone but are served up all day long.  Here's a glimpse of how we ate our eggs for dinner last night. The mild poblano peppers and queso fresco in this baked egg recipe make it palatable for kids.  We served it up alongside corn tortillas, fresh guacamole, raw veggies, and cheese dip (to further appease the little ones). 


Preheat oven to 425 degrees.  Meanwhile, heat 2 Tbs. olive oil in a large cast-iron skillet.  Add 3 thinly slice poblanos and 1 Tbs. minced garlic.  In an oven safe skillet, cook over medium heat for 5 minutes.  Stir in 2 c. tomato sauce, 2 c. halved cherry tomatoes, and 1 tsp. dried oregano; cook over low heat for 10 minutes.  Crack 5 large eggs into the sauce, top with salt and pepper and  1 c. crumbled queso fresco (or goat cheese) and transfer to the oven to cook until set, about 12 minutes.  Garnish with cilantro and sliced jalapeño. 

And, as we gathered to eat and shared our highs and lows for the day, nearly everyone's "high" was the same:  Tabby had her kittens-- six of them!  The tiny ones are doing well, and Tabby seems to be a great mother so far. 


She gave birth in pretty much the most quintessential spot possible: tucked into the hay next to the barn.  Because we were worried about predators and our new lab's inquisitive nature, we moved Tabby and the new gang up to the farmhouse and got them all situated in a cardboard box in the outdoor shower.