Prep 10 mins
Cook 15 mins
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
- 1⁄2 cup salsa, plus maybe a tad more (your choice of hotness)
- 4 eggs
- salt, to taste
- black pepper, to taste
- 1⁄4 cup green onion (optional)
- 1⁄4 cup shredded cheese
- 1 tablespoon cilantro, chopped
- vegetable oil
- Preheat oven to 400 degrees F.
- Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
- Spoon salsa into the pan.
- Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
- Add green onions and season eggs with salt and pepper.
- Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
- Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
- Top with the cilantro and serve immediately.
Found this little gem while looking for easy ways to punch up eggs. I used salsa of medium heat, which was just right for us. I did not add the green onion since the salsa used already had onion in it. After 15 minutes of baking, the yolks of my extra-large eggs were firm; I would suggest checking the eggs after about 10 minutes. I like my yolks to be firm, so it was just right for me. Served with corn tortillas that I wrapped in foil and warmed alongside the eggs in the oven.
Originally as written, the recipe did not work real well for me. I found steps 3 and 4 to be a bit confusing with only 1/3 cup of salsa. However, this is a very cool recipe and I'm jealous it isn't mine. You could have so much fun with this ex: Individual Ramekins with a spoonful of salsa on the bottom, then the egg, then topping of your choice. I did not have a frying pan (I don't think so anyhow) that had an oven safe handle to 400*, so I used a flat bottomed 1 1/2 quart pyrex casserole dish, and baked for 20 minutes. I used about 1 1/2 cups of salsa and 4 jumbo eggs. It was very good and I thank you for a few fun ideas. Nick's Mom Edited to add- we have made this often since first trying it. I think the addition of mushrooms is an excellent idea that I will try next time. Thanks for suggesting that :) ï¿½