Greek Eggs with Homemade Salsa in a Casserole
Mar 02, 2016, Updated Dec 27, 2021
THE new breakfast classic – a hearty vegetarian spin on Huevos Rancheros filled with Greek flavors to enjoy anytime of the day! Think Shashuka with a twist.
A one pan meal with such vibrant contrasts and loaded with vegetables, but light on your waistline.
The tried-and-true Huevos Rancheros recipe is a similar spiced baked-type egg dish – yet I’m loving how all these Greek flavors and textures surround the perfectly cooked eggs. It comes together quite quickly – sauté, crack and broil and the most delicious egg dish is ready, with feta melting into the zesty textures.
Ingredients
- 1 tablespoon fruity extra virgin olive oil
- 2 tablespoons shallots, peeled, sliced thinly
- 2 teaspoons fresh garlic, peeled and chopped
- ¾ cup colored bell peppers, sliced thinly (I use red, yellow and cubanelle)
- ¼ teaspoon dried oregano
- 8 slices jalapeño, thinly sliced
- ¾ cup fired roasted diced tomatoes, with their tomato juice
- 1 teaspoon tomato paste
- 2 tablespoons filtered water
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground pepper
- 2 teaspoons fresh herbs, such as thyme AND oregano, chopped a bit
- 4 teaspoons extra virgin olive oil
- 4 large cage free eggs
- ¼ cup feta cheese, crumbled
- ~ I have used Organic Ingredients
Instructions
- Make the Warm Salsa: Heat 1 T. olive oil in the pan - a heavy 13" - 14" round stove-top to oven dish*. (If you do not have stove-top to oven dish, cook the salsa on a skillet, then transfer to an oven safe dish.)
- Add shallots and garlic and cook over low-medium heat for 3 minutes, until softened. Add the peppers and oregano, saute 2 minutes. Add sliced jalapeños, tomatoes and their juice, tomato paste, filtered water, and salt & pepper.
- Simmer for 5 minutes over low-medium heat until the flavors are blended, and reduced just a bit. Preheat the broiler, and set the rack 6 inches from the heat source.
- Carefully take the pan off the heat, push some of the salsa aside, making room for the four eggs, in 4" circles (see photo from the blog.) Pour 1 t. of olive oil into each opening. Break the eggs, and one at a time, add them to each opening.
- Broil for 4 - 5 minutes, or until the eggs are slightly cooked. Add the feta cheese all around and place back to broil and cooked to your liking - somewhat firm yolk, yet still a bit runny.
- Remove from the oven.
- Garnish with fresh thyme and oregano (and parsley if you like.) Serve immediately with toasted bread or pita** for dunking into the hearty eggs and salsa.
* I have used a Vintage 1950's Dansk - Denmark Kobenstyle enamel on cast iron round baker (also known as a paella pan.)
** I made this Sesame Bread! (round shaped bread ring.) Called "Simit" in Turkey and "Koulouri" in Greece.
This recipe may not be reproduced without the consent of its author, Karen Sheer
