How to make a Mexican Breakfast Bake:
You’ll start by sauteing onion and garlic in a little olive oil in a large heavy bottom pan. Then add chopped baby red potatoes.
Drizzle potatoes with a bit more olive oil, then season with cumin, chili powder, salt and pepper.
Stir to combine and saute, covered, until potatoes are just slightly under cooked (they’ll continue to cook a bit more in the oven). Add corn and black beans.
Drizzle everything with enchilada sauce and top with shredded cheese.
Use the back of a spoon to create 6 wells or holes. Crack 6 eggs into the wells. Season with salt and pepper and bake in the oven until the whites of the eggs are set, but the yolks are still runny.