Recipe courtesy of Food Network Kitchen
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Baked Eggs with Salsa Verde
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Ingredients

Salsa Verde:

Directions

Preheat the oven to 400 degrees F.

Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.

Salsa Verde:

Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.

Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.

Cook's Note

If pressed for time, use a mild store-bought salsa, either red or green.

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