Sunnys Salsa Eggs Food

SUNNY'S DEVILISH EGGS

Sunny's Devilish Eggs image

Provided by Sunny Anderson

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

Ingredients

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

Steps:

Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

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

Ingredients

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

SUNNY SIDE BURGER WITH SALSA VERDE

Sunny Side Burger with Salsa Verde image

What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Provided by Jason Mann

Categories Bon Appétit Hamburger Beef Ground Beef Egg Tomatillo Jalapeño Chile Pepper Cilantro Soy Free Peanut Free Tree Nut Free Dairy Free

Yield Makes 4

Number Of Ingredients 14

Ingredients

Salsa Verde:
1 lb. tomatillos, husks removed, rinsed
1 small onion, peeled, quartered
3 jalapeños, sliced in half lengthwise
1 Tbsp. extra-virgin olive oil
Kosher salt
1 cup cilantro leaves with tender stems
2 tsp. freshly ground black pepper
Assembly:
20 oz. grass-fed ground beef (20% fat)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 soft sesame seed buns, split
4 large eggs

Steps:

Salsa Verde:
Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12-15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.
Assembly:
Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.
Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.
Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.
Do Ahead
Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.

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