Breakfast Baked Eggs
- 1/3 cup Rojo’s Salsa Verde
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup shredded Monterey jack cheese
- 2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 400ºF. Lightly oil a medium nonstick skillet with an ovenproof handle. Evenly Spread 1/3 cup of Rojo’s Salsa Verde into the pan. Using a spoon make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny (about 15 minutes.) Add shredded Monterey jack cheese over the eggs and bake for additional minute (or until cheese is melted). Top with the cilantro. Serve immediately.
Makes 2 servings.