Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
  3. Spoon salsa into the pan.
  4. Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
  5. Add green onions and season eggs with salt and pepper.
  6. Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
  7. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
  8. Top with the cilantro and serve immediately.
Most Helpful

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.

Ginny Sue November 01, 2009

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 :) �

Brenda. February 01, 2008