This past year, my father-in-law got himself a bunch of chickens for the very first time. They live on 5 acres and have always had cows, but never chickens. They’ve been blessed with good chickens, who have produced a lot of eggs. We’ve been lucky enough to be one of the recipients of the many eggs. We rarely seem to run out, so I’ve decided to come up with some yummy ways of enjoying the eggs, other than scrambled, over easy, and in my German pancakes. Something else I’ve recently received a lot of is Rojo’s Salsa. I figured, why not marry the two and create a super easy and scrumptious Baked Eggs with Salsa.
I truly love easy meals and recipes that taste like a lot of effort went into them. It gives me great pleasure to serve my family something that tastes like I’ve been slaving for hours, when in reality I spent about 5 minutes in the kitchen. Rojo’s Salsa is one of those ingredients that just has a way of jazzing things up with a really homemade taste, in no time at all. I think you could add this fresh-cut salsa made with premium ingredients to so many dishes, as your main source of seasoning/flavoring and you’d be set.
A few of Rojo’s salsa offerings include Homestyle, Fire Roasted, Restaurant Style, Black Bean and Corn and more. So far, all of the samples we’ve received have been medium heat, which is a little hot for my dad (in all fairness, he’s a wimp when it comes to spiciness). They have seriously great flavor, and for my Baked Eggs with Salsa you can use any of the salsas, but I really like what the Black Bean and Corn adds.
If you serve the eggs in individual ramekins they can be eaten as is, or you can eat them along with some fried up corn tortillas! Okay, now for the recipe – which you’ll be amazed at the ease of it. I hope you’ll try it ASAP because it could become a new family favorite when you’re short on time and want something delish!
- 2 eggs
- 1/2 cup Rojo's Black Bean and Corn Salsa
- 2 Tbs sharp cheddar cheese
- salt and pepper, to taste
- Preheat oven to 400° and lightly grease an oven-safe skillet or individual ramekins.
- Pour salsa into the bottom of the skillet or ramekins, divided. Using the back of the spoon, create a hole in the nest of salsa, for the cracked egg.
- Crack an egg into each hole and season with salt and pepper.
- Bake for 15 minutes, or until egg whites are cooked and egg yolk is still runny. Pull eggs out and top with 1 tablespoon of cheese per egg, and return to the oven for just one minute more, to melt cheese.
- Serve immediately as-is or with fried up corn tortillas.
- This recipe can easily be doubled, tripled, etc.