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Eggs Baked in Salsa

While I post a lot of pictures of baked goods, this is actually a lot more representative of the kinds of things I eat on a daily basis: eggs with a little cheddar cheese, baked in a puddle of salsa and served with corn tortillas and fruit. There was even a point as I've lost weight over the past few years that this was one of my go-to meals for dinner: it’s fast, tasty, and pretty low in calories (including tortillas, this is less than 400 calories).


You can make this with pretty much any salsa. Homemade is great, but I typically stick with jarred stuff for this dish, since it's getting cooked and I'm usually going for convenience. I like the salsas that Rick Bayless turns out with his Frontera brand (this is the Guajillo variety).




2 large eggs

1-2 tbl. shredded sharp cheddar cheese

1/4 - 1/3 c. of salsa

1 scallion, thinly sliced on a bias

salt and pepper to taste




Preheat your oven to 375°F.


Put enough salsa in the bottom of a ramekin or wide heatproof bowl (I use a 16 oz. ramekin) to come to a depth of about 1/4" or so. Crack the eggs into the center of the salsa, sprinkle on the cheese, add a little salt and pepper, and place in the oven. Bake for 15-20 minutes, until the egg white is set but the yolks are still a bit runny (keep a close eye on them, since the yolks will cook very quickly once the whites set).Top with the sliced scallion (you can substitute or add fresh herbs, too.)


Makes 1 serving.


I serve these with tortillas or a piece of crusty bread, with some citrus fruit or some sort of salad on the side.

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Taken on April 9, 2011