SKILLET EGGS WITH SALSA VERDE
Taking a cue from Shakshuka, this one-skillet breakfast features eggs simmered in sauce. We added hominy and kale to make this dish hearty enough to keep you full all morning.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, season with salt and cook, stirring frequently, until lightly browned, 5 minutes. Add the garlic and cook, stirring, 2 minutes. Add the hominy, salsa and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer and cook until thickened, about 5 minutes.
- Add the kale in batches, stirring after each addition to wilt the greens. Season with 3/4 teaspoon salt and a few grinds of pepper. Remove from the heat.
- Make 8 indentations in the mixture with the back of a large spoon and crack an egg into each well. Season with salt and pepper and top with the cheese. Transfer the skillet to the oven and bake until the egg whites are set, about 11 minutes. Top with cilantro. Serve with tostadas.
Nutrition Facts : Calories 430, Fat 26 grams, SaturatedFat 9 grams, Cholesterol 399 milligrams, Sodium 1242 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 22 grams, Sugar 7 grams
EGGS WITH GROUND BEEF AND SALSA
Number Of Ingredients 10
Steps:
- 1. Prepare the salsa, if using homemade. Then, in a large nonstick skillet, heat the oil over medium heat and cook the meat, stirring, until brown and cooked through, about 4 minutes. Add the onions, tomato, 1/2 teaspoon of the salt, and the pepper. Cook, stirring, until the tomato juices are bubbling, about 3 to 4 minutes. Reserve in the pan off heat. 2. In another skillet, heat the butter over medium heat until it foams. Add the eggs and remaining salt. Cook, stirring slowly, to scramble. When the eggs begin to hold together, in about 2 to 3 minutes, transfer to the ground beef mixture. Stir gently to combine. Divide among 4 serving plates. Drizzle each serving with a portion of sour cream and about 1 tablespoon of green salsa. Pass extra salsa at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BAKED EGGS WITH SALSA
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
Provided by Topher
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
- Spoon salsa into the pan.
- Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
- Add green onions and season eggs with salt and pepper.
- Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
- Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
- Top with the cilantro and serve immediately.
Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.3, Cholesterol 381, Sodium 667.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 16.3
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