Baked Eggs with Salsa Verde
The recipe Baked Eggs with Salsa Verde could satisfy your Mexican craving in roughly 25 minutes. For $1.99 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 29g of fat, and a total of 391 calories. This recipe serves 2. It works well as a rather cheap main course. Head to the store and pick up kosher salt, kosher salt, onion, and a few other things to make it today. 2572 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 70%. If you like this recipe, take a look at these similar recipes: Salsa Verde Eggs Benedict, Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde, and Baked Halibut with Salsa Verde.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 large eggs
4 sprigs fresh cilantro
2 tablespoons chopped fresh cilantro leaves
1 clove garlic
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
1/4 medium onion
1 pound tomatillos, husked and rinsed
Vegetable oil, as needed
Equipment:
oven
frying pan
sauce pan
blender
Cooking instruction summary:
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. 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.
Step by step:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Serve immediately.
5. Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes.
6. Drain.
7. Puree the garlic, onion, jalapeno, and salt in a blender until smooth.
8. Add the tomatillos and cilantro sprigs and puree until smooth.
Nutrition Information:
covered percent of daily need
