Mexican Eggs del Sol

by Christa Upton
(South Dakota)

Solar Cooked Eggs Del Sol

Recipe Twelve with the Solar Hot Pot...

Mexican Eggs del Sol

This recipe is quite like the ‘quiche,’ but with Mexican ingredients. Yum, I can’t wait to eat it!

10:20 am—preheat Hot Pot by setting up facing the sun (with lid on).

Prep: set out eggs and salsa to come to room temperature.

Lightly whip:

9 eggs
1 T water

Gently stir in:

1/2 to 3/4 c. salsa
1/2 to 3/4 c. canned (or cooked) black beans—drained

10:40 am—egg mixture—quickly pour into Hot Pot, cover, adjust to sun, set timer for 30 minutes.

11:10 am—check to see if eggs are done by carefully picking up Pot (with pot holders) and ‘swirling’ with lid still on. If eggs are still runny, try to swirl most of the runny-ness out to the edges. Set timer for another 30 minutes.

11:40 am—check for doneness; if still runny, swirl out again and set timer for another 20 minutes.

Sprinkle with cheese if desired (our family likes cheese but I can’t eat it right now, so we sprinkled “part” with cheese).

Cover, adjust to sun, let cheese melt.

(The picture is of mine with no cheese.)

This is such a great lunch! Oh, MY, so easy!!!! And the thing is, to me it’s even easier than on the stove or in the oven, because with the Hot Pot, the eggs cook so gently and are so much easier to keep tender. Yum.