Southwestern Stuffed Egg Boats
These mouthwatering egg boats are filled with a flavorful mixture of black beans, olives, ground beef, and creamy coconut milk. The perfect combination of savory and creamy, this dish is ideal for brunch or a quick dinner. Get ready for a taste sensation that will transport your taste buds to the sunny Southwest!
ingredients
- 4 large eggs
- 1 cup canned black beans, drained
- 1/2 cup sliced olives
- 1/2 pound ground beef
- 1/4 cup coconut milk
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
steps
- 1.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2.
Carefully slice off the top of each egg and gently scoop out the yolks, creating canoe-like egg boats.
- 3.
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- 4.
Add the black beans, olives, coconut milk, cumin, paprika, salt, and pepper to the skillet. Stir and cook for an additional 2 minutes.
- 5.
Fill each egg boat with the beef and bean mixture, pressing it down gently.
- 6.
Place the filled egg boats on the prepared baking sheet and bake for 15-18 minutes until the eggs are fully cooked and set.
- 7.
Once cooked, remove the egg boats from the oven and sprinkle them with fresh cilantro.
- 8.
Serve hot and enjoy the delightful combination of flavors!
