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.
Eggs are topped with feta and nestled in a garlicy, cumin-scented tomato sauce.
Ingredients
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 28 ounces whole plum tomatoes
- salt and pepper
- 6 large eggs
- 5 ounces feta, crumbled
- cilantro
Preparation
1. Melt butter in a large skillet over medium heat. Add onion and bell pepper. Saute about 5 minutes. Add garlic and spices and cook a little over 1 minute. Pour in tomatoes, breaking them up with a spoon, and season with salt and pepper to taste. Bring to a simmer and cook about 10 minutes.
2. Gently crack eggs into skillet over tomatoes. Cover and simmer 5 minutes for runnier yolks, or up to 9 minutes for well-done eggs.
3. Sprinkle with feta and cilantro and serve with hot sauce.
Related Stories & Recipes
Maple Mustard Brussels Sprouts Hash with Eggs
We debuted this recipe at The Gospel Bruch at the Music City Food and Wine Festival in 2019. It was the hit and so good we featured it in the Nov/Dec 2019 issue. Make it as a side for dinner or with e...
Phillip Lammond's Shrimp and Grits
The combination of creamy grits with slightly spicy, tomato-ey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal t...
Baked Cheese Grits
These creamy grits are the perfect comfort food to add to your breakfast. Just make sure you don't fill up on them before you get to the rest of your meal.
