Baked Eggs with Salsa Verde
- Vegetable oil, as needed
- 1/3 cup Salsa Verde, recipe follows
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
- 2 tablespoons chopped fresh cilantro leaves
- Salsa Verde:
- 1 pound tomatillos, husked and rinsed
- 1 clove garlic
- 1/4 medium onion
- 1/4 jalapeno chile, with seeds
- 1 teaspoon kosher salt
- 4 sprigs fresh cilantro
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.
Yield: About 3 cups
Nutrient Value Per Tablespoon: 5 calories, 1 g carbohydrate, 0.3 g fiber, 0.2 g fat (0 g saturated)
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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