As I mentioned in the post below, I would be making several mini meals this week. Which are heavy on eggs. Also, tomatoes. If you could have seen us last night piling little bags full of beefsteak tomatoes, you would have said to yourself, “Self, those people need to take vitamins. Or they just love salsa. A lot.” For the record, Mr. B and myself take our vitamins and we’re not overly obsessed with salsa.
First up on the list last night was Oven Baked Eggs with Tomato Salsa.
I should mention that this:
A) could be served for breakfast or brunch
B) might could fill you up, but only if you’d eaten like three waffles prior.
Now, I’m not real big on eggs. Actually, just scrambled eggs. Gah. Just the thought of them make me feel queasy. However, if you’re cooking poached, sunnyside, hard boiled or deviled eggs, I will not leave your side and will more than likely have two servings.
For last nights snack, I had the two small ramekins and Mr. B, well, I made him a special dish with extra eggs and salsa. After all, I gotta make sure my man stays full! Heh. Actually, I did that because those ramekins looked so tiny, I heard my stomach call me an asshole.
Lets move on to the actual recipe, shall we? I’ll even put money on this that Hannah Hart from My Drunk Kitchen could make this. Well, maybe not, because there was some knives and chopping involved. Does she drunk cook with knives? I forget.
For the salsa:
2 ripe tomatoes, finely chopped (I do not know how to “finely chop” anything. So the salsa was of a chunkier variety).
3 scallions, trimmed and finely chopped. (Trimmed? Uh, sure. I’m assuming scallions are those onions with the long green stems that you can get like 5 for $1.00 or some shit. Either way, add onions).
1″ piece cucumber, finely chopped (Again with the finely-ness! I just hacked up what I thought was 1″ worth of cucumber).
Tabasco to taste (I only use sriracha because I’m a tough guy)
1 tbsp cilantro, chopped (not finely)
For the Eggs:
4 sprays olive oil (why only four?)
Okay, so you preheat the oven to 350. You prep the salsa, which in rocket scientist terms means: CHOP ALL THE VEGGIES. Set it aside.
“Lightly” spray your ramekins. Or, if you’re me, you straight blast those mofo’s with all sorts of oily goodness. Take some of the salsa and put a scooch in the bottom. Then crack your egg over the salsa. Place those ramekins in a roasting pan 1/2 full with hot water, sprinkle with pepper. COOK IT for 8-12 min (depending on your egg preference) at 350 degrees.
Now, this is where I got kind of grossed out. The recipe says to warm up the remaining salsa. Ew. Actually, the EW factor came when I thought about the warm cucumbers. I tried it though and it was okay. Not mind blowing or Anthony Bourdain worthy, but decent. After your eggs are done…
You know how I said to cook your foods 8-12 minutes? Yeah. No. The eggs never looked done after 12 min. Or 17. So I called Mr. B into the kitchen for a consultation. He suggested cranking the oven to 400. We did. For five more minutes. Which means if you’re good at math & have been paying attention, I basically created a hard boiled egg on my salsa.
It was delicious.
Especially after I topped it with some more salsa and parmesan cheese.
Want to see some before and after pics? OF COURSE YOU DO.
Also- I’m adding this sub text via phone because I couldn’t figure out how to do it on my desk top. Fingers crossed?