Eggs With Ground Beef And Salsa Recipes

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SKILLET EGGS WITH SALSA VERDE



Skillet Eggs with Salsa Verde image

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

2 tablespoons extra-virgin olive oil
1 onion, diced
Kosher salt
2 cloves garlic, minced
1 15-ounce can white hominy, drained and rinsed
3/4 cup salsa verde
1 5-ounce package baby kale (about 8 cups)
Freshly ground pepper
8 large eggs
1 cup shredded Mexican cheese blend (about 4 ounces)
Fresh cilantro, for topping
Corn tostadas, for serving

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



Eggs with Ground Beef and Salsa image

Number Of Ingredients 10

Tomato and de Arbol Chile Sauce or purchased tomatillo salsa
2 teaspoons olive oil
3/4 pound lean ground beef
4 green onions, , sliced crosswise
1 medium tomato, peeled and finely chopped
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
6 large eggs, beaten
1/2 cup sour cream

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



Baked Eggs With Salsa image

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

1/2 cup salsa, plus maybe a tad more (your choice of hotness)
4 eggs
salt, to taste
black pepper, to taste
1/4 cup green onion (optional)
1/4 cup shredded cheese
1 tablespoon cilantro, chopped
vegetable oil

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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