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
BAKED EGGS WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- 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 cilantro. Serve immediately.
- Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos.
- Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.
Nutrition Facts : Calories 190 calorie, SaturatedFat 5 grams, Carbohydrate 4 grams, Fiber 1 grams
EASY SALSA MEATLOAF
A crowd pleasing meatloaf, may be made with ground beef or ground turkey. Both are yummy.
Provided by TINKERBELL15
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
- Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).
Nutrition Facts : Calories 220.7 calories, Carbohydrate 9 g, Cholesterol 83.5 mg, Fat 12.1 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 5.6 g, Sodium 417.7 mg, Sugar 1.4 g
THROW TOGETHER MEXICAN CASSEROLE
Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a skillet over medium heat, cook the ground beef until evenly brown; drain.
- In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
- Bake in the preheated oven for 1/2 hour, or until cooked through.
Nutrition Facts : Calories 663.5 calories, Carbohydrate 84.7 g, Cholesterol 108.7 mg, Fat 21.8 g, Fiber 12 g, Protein 34.4 g, SaturatedFat 7.4 g, Sodium 1960.2 mg, Sugar 8.5 g
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