Salsa Verde Baked Eggs
I'm currently visiting Cayucos, California with five other friends. It's a tiny little beach town located on the state's Central Coast. I made this dish for brunch because it is simple, full of flavor and quite filling. Enjoy this dish with friends, a California Pinot Grigio and a day at the beach. California Pinot Grigio is lightly bodied with notes of white pepper and arugula. A Tempranillo would also work.
- 1 dozen free range eggs
- 16 tomatillos (about a pound)
- 1 small red onion
- 1 lime, zested
- 1 serrano chile
- 2 cloves of garlic
- 1 green onion, sliced
- 4 tablespoons of chopped cilantro
- 1/2 cup of pepper jack cheese, shredded
- Salt to taste
1. Peel the tomatillos. If you haven't cleaned a tomatillo before, they are kinda gross and sticky (yet, so tasty!).
2. Soak them in warm water for 10 minutes. It helps if you add some vegetable cleaner. It makes washing off the sticky layer a lot easier. Rinse and dry them.
3. Cut the red onion into equally sized pieces and chop it in the food processor. Add in the cloves of garlic and serrano chile. Chop them too.
4. Add the tomatillos and puree the mixture until it is salsa-like in texture.
5. Mix in the cilantro (saving some for garnish) and lime zest. Salt to taste.
6. Pre-heat the oven to 325 degrees.
7. Pour the salsa verde into a large baking dish and add the eggs. You want them evenly spaced.
8. Bake the dish for about 20 minutes or until the egg whites are fully cooked. You want the yolks to remain runny.
9. Top with the shredded pepper jack cheese, some cilantro and chopped green onion. Serve and enjoy!
Visit the Green Wine Guide for more vegetarian recipes and wine pairings.
Fan us on Facebook for daily recipes.