photos by kate zimmerman turpin In case you thought that Cinco de Mayo didn’t start until happy hour (also known as margarita o’clock), this insanely good baked eggs dish should convince you to kickoff the celebrations first thing in the AM this year. I’ve long been a fan of any type of baked egg and veggie concoction (hello, shakshuka) and it seems that just about every culture has a version of their own. Aside from Israeli shakshuka, the french have eggs en cocotte, Japanese have their egg custard (which I can totally pass on), but my very favorite way to eat baked eggs are in a skillet full of Mexican-inflected flavors. Read on for the recipe, and head over here for lots more inspiration for what to do the rest of your Cinco de Mayo. ...see the slideshow here
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