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.
Adeles executive chef and partner Travis McShane prepares this egg dish served in individual skillets for brunch, and now you can too.
Ingredients
SERVINGS: 6 individual egg skillets
Roasted Tomatoes
- 1 (28-ounce) can whole plum tomatoes (San Marzano brand, preferably), drained
- 1 Tablespoon extra virgin olive oIl
Polenta
- 1/2 cup polenta or cornmeal
- 2 cups lightly salted water
- 4 tablespoons butter
- 1/2 cup pecorino or Parmesan cheese
- 1/4 cup heavy cream
Egg Skillets
- 3 cups warm polenta
- 1½ cups roasted tomatoes
- 2 teaspoon red chili flakes
- 1 red onion, sliced
- 12 organic eggs
- 1½ cups pecorino or Parmesan cheese
Preparation
1. To prepare tomatoes: preheat oven to 350°F. Put tomatoes in nonreactive roasting pan. Drizzle with a little extra virgin olive oil and toss. Bake 30 minutes or until tomatoes start to char.
2. To prepare polenta, bring water to a boil, slowly add polenta, whisking constantly to prevent lumping. Reduce heat to a simmer and cook 30-45 minutes or until thick. Add butter, cheese, and cream, stirring gently. (Can be made ahead and stored in refrigerator for up to 3 days).
3. To assemble egg skillets, preheat oven to 400°F. In a skillet, add ½ cup warm polenta, top with 2 tablespoons roasted tomatoes, ¼ teaspoon chili flakes, and a few slices of onion. Crack 2 eggs over tomatoes, cover with ¼ cup cheese, and bake 12 minutes or until whites are firm.
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