Baked Eggs with Chicken and Salsa

We love all the Ousley Ouch salsas, but find the black bean version particularly good with this simple egg dish.
By / Photography By Matt Robinson | February 02, 2016

Ingredients

  • 1 cup shredded chicken
  • 4 eggs
  • 1 cup Ousley Ouch salsa, any kind

Preparation

1. Heat oven to 400 degrees. Lightly butter inside ramekins. 

2. Evenly divide the shredded chicken between four ramekins. Evenly divide 3/4 cup of Ousley Ouch salsa between the ramekins. Gently crack an egg in each ramekin (optional: add 1 tablespoon heavy cream over the egg to prevent the possibility of the egg drying out.) Place ramekin in a baking dish. Pour hot water into the baking dish until it reaches half way up the ramekins. 

3. Bake until the egg whites and yolks are barely set, about 15-18 minutes. Remove from oven and spoon remaining slasa on top. Serve immediately. 

Ousley Ouch Salsa is available locally in Nasvhille, TN and at ousleyouch.com

You can find more recipes by Matt Robinson at Real Food by Dad.

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Ingredients

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