… because what is life without good food?

Chicken Chile Verde Baked Eggs

a simple, delicious recipe for Mexican baked eggs using Tomate Chile Verde sauce (aka awesome-sauce)

Chicken Chile Verde Baked Eggs ~ Sumptuous Spoonfuls #Mexican #Breakfast #Recipe

I was really glad that I had some tomate chile verde sauce left after the breakfast potluck because I had an idea and it involved eggs and cheese and that awesome sauce. Eggs baked in a flavorful tomato sauce transform into a sort of sublime scrumptious-ness and I figured if it works for Shakshuka, then it should work just as well with this sauce.

And the verdict? oh yes, it definitely does! I took some of the leftover grilled chicken and vegies from my chicken kebabs and sprinkled it on top of the egg with a bit of cheese. I overcooked my egg a smidge so the yolk wasn’t quite runny, but it still tasted marvelous. The beauty of this recipe is you can make it for one or you can make it for ten and it really takes the same amount of time.

Chicken Chile Verde Baked Eggs

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: as many as you like!

Chicken Chile Verde Baked Eggs

Ingredients

    For each serving:
  • about 1/4 - 1/3 cup Tomate Chile Verde Sauce (recipe here)
  • 1 egg
  • Red Robin seasoning (or salt) and fresh ground pepper
  • 1 - 2 Tablespoons chopped cooked chicken (I used Garlic Greek yogurt chicken-recipe here)
  • 1 - 2 Tablespoons chopped roasted vegies (from the Garlic Greek Yogurt chicken, if you like), chopped
  • About 2 Tablespoons shredded Mexican blend of cheeses

Instructions

  1. Preheat the oven to 350 F. Spray an oven-safe bowl or casserole dish with cooking spray.
  2. Pour the sauce into the prepared dish and spread it out evenly. Make a well for each egg, then crack the egg into the "holes" and sprinkle lightly with seasoning and pepper. Sprinkle with chicken, vegies, and shredded cheese.
  3. Bake at 350 for about 15 minutes (or more, if you're making multiple servings) or until the egg white is set and the yolks are still soft and liquid (or if you prefer, let cook until the yolks are set too).
  4. Serve hot with toast to sop up the delicious juices from the egg and the sauce.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/chicken-chile-verde-baked-eggs/

Chicken Chile Verde Baked Eggs ~ Sumptuous Spoonfuls #Mexican #Breakfast #Recipe

This recipe was shared at Tasty Tuesday, Let’s Get RealFreedom Fridays with All my Bloggy FriendsWeekend PotluckOur Sunday BestRecipe Sharing Monday, Munching MondaySimple Supper Tuesday and Moonlight & Mason Jars.

Related Posts Plugin for WordPress, Blogger...

7 Responses

  1. Pingback: Tasty Tuesdays April 29 - Life Currents

  2. Oh YUM! These eggs look phenomenal. Thank you for sharing with us at Simple Supper Tuesday.

    April 29, 2014 at 10:19 am

  3. Pingback: Our Sunday Best Showcase #14! - A Pretty Life In The Suburbs

  4. Pingback: Our Sunday Best Showcase and Features

  5. Pingback: Our Sunday Best Showcase and Link-up

  6. Pingback: » 33 Fabulous Cinco de Mayo Recipes Sumptuous Spoonfuls

  7. Pingback: Our Sunday Best Showcase Link Party #14 | Satori Design for Living

Leave a Reply

Your email address will not be published. Required fields are marked *