- Extra-virgin olive oil
- Tomato Salsa
- 2 1/2 cups diced (G inch) tomatoes (2-3
large ripe tomatoes)
- 1/4 cup finely chopped sweet onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro or
basil
- 2 teaspoons fresh lime or lemon juice
- 1-2 teaspoons minced jalapeño
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 cup grated Monterey Jack or mozzarellacheese
(about 4 ounces)
- Toasted bread
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1. Preheat the oven to 400¡F. Brush four
(8-ounce) ramekins or small gratin dishes (about
5 inches in diameter and 1 inch deep) with oil.
Set the dishes on a baking sheet.
2. Make the salsa: Combine the tomatoes, onion,
oil, cilantro or basil, lime or lemon juice, jalape-o
and salt in a medium bowl and stir to blend.
3. Distribute the salsa evenly among the prepared
dishes. Make an indention in the middle of the salsa
in each dish. Break the eggs one at a time into
a cup and slip an egg into each dish. Sprinkle with
the cheese, dividing evenly.
4. Bake until the whites are set, about 8 minutes.
Serve at once, with the toast.
Makes 4 servings
TIP: Vary the seasoning in the salsa depending
on your preference. A little wine vinegar can be
used instead of the lime or lemon juice. Red onion
and a mix of red and yellow tomatoes are also good.
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