We love all the Ousley Ouch salsas, but find the black bean version particularly good with this simple egg dish. Any salsa will work.
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
3. Bake until the egg whites and yolks are barely set, about 5-10 minutes. Remove from oven and sprinkle with cheddar cheees and spoon remaining slasa on top. Serve immediately.
Ousley Ouch Salsa is available locally in Nasvhille, TN and at ousleyouch.com
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