Baked Eggs with Salsa Verde
- Vegetable oil, as needed
- 1/3 cup Salsa Verde, recipe follows
- 4 large eggs
- Salt and freshly ground black pepper
- 1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
- 2 tablespoons chopped fresh coriander leaves
- For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 1 clove garlic
- 1/4 medium onion
- 1/4 jalapeno chilli, with seeds
- 1 teaspoon salt
- 4 sprigs fresh coriander
Preheat the oven to 190°C.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the coriander. Serve immediately.Salsa Verde:
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and coriander sprigs and puree until smooth.
Yield: About 3 cups
Nutrient Value Per Tablespoon: 5 calories, 1 g carbohydrate, 0.3 g fiber, 0.2 g fat (0 g saturated)
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.