This was an easy recipe, much easier than it looks or sounds, I promise. My kids devoured it. It is one of those recipes that you can take shortcuts with depending on the amount of time you have. LOVE THAT! Also, this is a very budget friendly dinner too, can’t complain about that either! This week is all about eggs in my house because I am hosting an egg themed cooking class on Friday. I have been experimenting with recipes all week. It is a really good think my kids like eggs because I still can’t eat them and they are GREAT taste testers! They tell it like it is, which is refreshing, usually.
This recipe was inspired by a recipe from Make It Paleo II by Haley Mason and Bill Staley. I haven’t gone through the whole cookbook yet, but what I see so far, I like. The food photography in it is unbelievable. It is (almost) worth it to buy the book just for the pictures. Their first cookbook is amazing as is their entertaining cookbook so I am sure this one will be equally as inspiring.
Mexican Bird’s Nests – Inspired by Make It Paleo II
Prep Time: 15 minutes without baking the squash (add 30 for that)
Cook Time: 25 minutes
Servings: 6 – 8
Ingredients – Bird’s Nests
- 1 spaghetti squash, baked (see directions below)
- 1 batch of enchilada sauce (see below) or 1 1/2 cups of your favorite pasta sauce (I like Raos Tomato Basil)
- 1 can diced chilies
- 8 eggs
- 1 – 1 1/2 lbs. ground pork or turkey
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheese or nutritional yeast (optional)
- 1 tsp. each of salt and pepper
Ingredients – Enchilada sauce
- 1 14.5 ounce can of diced tomatoes
- 1 6 ounce can of tomato paste
- 1 tbsp. garlic infused olive oil or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 1 tsp. red pepper flakes (or less if you don’t want it too spicy)
- 1 tsp. oregano
- 1 1/2 tbsp. chili powder
- 1 tsp. each of salt and pepper
- Prepare the spaghetti squash: Warm it in the oven pre-heated to 400 degrees for about 5 minutes since this makes it easier to cut. Slice in half the long way, scoop out the seeds with a fork and place face down on a baking sheet lined with parchment paper, surrounded by 1/2 cup of water. Bake until soft to the touch, but not too brown, about 30 minutes. Scoop out squash into a medium sized bowl. I did this earlier in the day and refrigerated until I was ready to use.
- Pre-heat the oven to 375 degrees.
- In a medium sized frying pan, brown the ground meat until cook through, but not overcooked.
- Add the meat, the diced chilies and the salt and pepper to the squash and stir well to combine.
- While the squash is cooking or another time during the day, make the enchilada sauce (see below) or use the jarred sauce.
- Add about 1 cup of the sauce to the squash mixture and mix well. You want squash to be pretty “saucey” so add another 1/2 cup or cup as needed and stir well again.
- Place the squash mixture in the bottom of a large frying pan, spreading out evenly.
- Make holes in the squash for the eggs and crack an egg into each hole.
- Spread a little more sauce over the squash as needed and add chopped cilantro on top.
- Sprinkle with some shredded cheese or nutritional yeast if desired.
- Place in the oven to bake for 20 – 25 minutes. The egg whites should be set, not runny.
- Remove from the oven, let stand for 5 minutes and serve.
For the sauce:
- Take out your food processor.
- Add all of the ingredients into the bowl of the processor and blend until smooth.
- Make sure you taste to ensure the spices are to your liking.
This is a great leftover dish for breakfast or lunch the next day!