No pictures to go along with this recipe. I’m pretty sure I wouldn’t be able to take a good enough one anyway. There’s an art to food photography that I’ve still to master. Let me know what you think, if you make this.
Make your own fresh salsa for this recipe. Canned salsa just doesn’t work!
2½ cups diced (¼ inch) tomatoes (2-3 large ripe tomatoes)
¼ cup finely chopped sweet onion
2 Tbsp olive oil
2 Tbsp chopped fresh basil (or dried)
2 tsp fresh lime or lemon juice
1-2 tsp minced jalepeno
½ tsp salt
4 large eggs
1 cup grated Monterey Jack or mozzarella cheese
Preheat the oven to 400°F. Brush four (8-ounce) ramekins or some other type of oven-proof dishes with oil. Set the dishes on a baking sheet.
Make the salsa: Combine the tomatoes, onion, oil, basil, lime or lemon juice, jalepeno and salt in a medium bowl and stir to blend.
Distribute the salsa evenly among the prepared dishes. Make an indention in the middle of the salsa in each dish. Break the eggs one at a time into a cup and slip an egg into each dish. Sprinkle with the cheese, dividing evenly.
Bake until the whites are set, about 8-10 minutes. Serve at once, with toast.
Yields: 4 servings
Filed under: Recipes
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