The holidays make me think of tamales! I love this brand and flavor from my local health food store. You can use any tamale, though. You may need to adjust the timing depending on how thick they are. These are fairly thick and I want the cheese to ooze out of them.
I use my little Le Creuset pots or the eggs. I rub them with oil or butter before I put the eggs in the pots.
Although you see the egg pots in there, I don’t put the eggs in until the oven has been running for 13 to 14 minutes, depending on how much you like your eggs cooked. For soft poach, use a bit less time.
I used the Super Steam setting at 225 degrees for a total of 24 minutes. I started with the tamale still wrapped in its cornhusk. I added the eggs pots about 13 minutes into the cycle. I set my rack on the lowest setting.
It’s important to make sure the white is opague and not clear. If you put the lid on the little pot, the eggs will cook a bit more. This will work for people that prefer their eggs a bit more cooked. You could also scramble your eggs in advance then put them in the pot.