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baked eggs with salsa – perfect brunch food

baked eggs with salsaIf I’ve had a big lunch, dinner gets pared down to a lighter fare.  Baked eggs are simple to make and you can add just about anything to the dish that suits your fancy.  Or for something super duper easy chop up fresh tomatoes, add eggs, and pop into the oven.  There are oodles of baked egg recipes out there and I like mine with a bit of heat and spice.  My recipe is an adaptation of the Arabic dish called shakshukaTomato based Shakshuka has chili peppers, onion, cumin, and topped with fresh eggs and baked in the oven.  Some cooks do not use an oven and prefer a stovetop method; I have yet to try the latter.  I’ve made this dish several times and each time the ingredients vary depending on what I have on hand at the time.  I chose cheese curds this time as the pièce de résistance.  Cheese curds you say?  Yep, they’re the magical ingredient in poutine – one of Canada’s favourite snack food. If making for dinner, serve baked eggs with a side salad.

eggs
individual baking dishes or cast iron frying pan
cheese curds, broken up if stuck together
hot Italian sausage, meat removed from casing (about 1 per dish)
1 to 2 garlic cloves, sliced
2 tomatoes, chopped
olive oil
salsa sauce (commercial or homemade)
country bread slices toasted  (to mop up the juices)

Preheat oven to 375f (190c).  Add a splash of olive oil to each dish.  Add sausage meat and scatter sliced garlic over meat.  Add tomatoes and a generous portion of salsa sauce to cover the meat.  Make a slight indention in the middle and crack an egg into it.  Place cheese curds throughout the dish.  Move to oven and bake 20 minutes or until the egg is cooked to your liking.  Remove from oven and allow to cool somewhat before serving.  Serve with toasted bread to help mop up the juices.

The Culinary Chase’s Note:  Use feta cheese instead of cheese curds and cut up chunks of chorizo sausage in lieu of sausage meat.  About 5 minutes before cooking time has ended, turn on broiler to give the cheese a golden brown look. Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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