Salsa Verde Baked Eggs Food

SKILLET EGGS WITH SALSA VERDE

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.

SALSA VERDE BAKED EGGS

Steps:

• Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
• Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
• Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.