Time: 25 min.
Complexity: easily
Servings: 2

In this Food Network magazine recipe for baked eggs with salsa verde, eggs are the centerpiece. This recipe is a favorite, and you can cook eggs this way in just 25 minutes. Try this simple dish in a green color: while eggs are traditionally baked in tomato sauce, this recipe uses tomatillo salsa verde as the sauce.

This simple homemade sauce is made with garlic and jalapeños and then blended until smooth, but the chefs at Food Network Kitchen recommend, "If you're short on time, use a store-bought salsa with a mild flavor, whether red or green." Once the green eggs are done, top them with Monterey Jack slices and let the cheese melt, then sprinkle with fragrant cilantro before serving.

Ingredients:

• 4 eggs category CO
• Vegetable oil as needed
• 1/3 tbsp. salsa verde (see recipe below)
• Salt and ground black pepper
• 1/4 tbsp. grated cheese (about 15 gr.)
• 2 tablespoons chopped fresh cilantro leaves

Salsa Verde:

• 450 g physalis (remove stems and wash)
• 1 clove of garlic
• 1/4 of a medium-sized onion
• 1/4 jalapeno chili pepper with seeds
• 1 teaspoon coarse salt
• 4 sprigs of fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, salsa sauce, cheese, ground cherries, jalapeno pepper, onions, garlic, cilantro

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Preparation:

Step 1
• Preheat oven to 205°C.
  
  Lightly grease a medium nonstick skillet with an ovenproof handle. Place 1/3 cup salsa in the skillet. Press the salsa lightly to form 4 equal wells, and crack an egg into each well. Season with salt and pepper.
  
  Bake the eggs until the whites are set but the yolks are still runny, about 15 minutes.
Step 2
• Sprinkle the cheese over the eggs and continue cooking until melted, about another minute. Sprinkle with cilantro. Serve immediately.
  
  Salsa Verde: Place the physalis in a medium saucepan and cover with water. Bring to a boil and simmer until soft, about 7 minutes. Strain.
  
  In a blender, puree the garlic, onion, jalapeño pepper, and salt until smooth. Add the tomatillos and cilantro sprigs and puree again until smooth.
  Exit: about 3 tbsp.

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