Karen’s Greek Eggs with Homemade Salsa in a Casserole
Mar 02, 2016, Updated Dec 25, 2024
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.
Flavors I’ve used in the Salsa:
Sliced jalapeño, colorful bell peppers, organic fire-roasted tomatoes, olives, shallots, garlic and fruity extra virgin olive oil.
I like to make my own salsa for this recipe – bottled types contain vinegar, and its acidic flavor is too bold with the mellow eggs. Jalapeños and feta cheese will add just the right tang.
This Mediterranean-style meal ~
Contains extra virgin olive oil with wonderful flavor and health benefits. EVOO, from the first pressing of olives, has anti-inflamitory properties and is associated with the decreased risk of heart disease.
When you shop for olive oil, look for those that are sold in dark tinted bottles since the packaging will help protect the oil from oxidation caused by exposure to light.
Add the feta cheese and broil until melted
Garnish with oregano & fresh herbs
Serve for a mid-morning meal, brunch
(this would be a tremendous hit!), lunch or supper
Or serve with your favorite bread or warm tortillas
Enjoy!!
Karen
Karen’s Greek Eggs with Homemade Salsa in a Casserole
Equipment
- 1 heavy 13" – 14" round stove-top to oven dish
Ingredients
- 1 tablespoon fruity extra virgin olive oil
- 2 tablespoons shallots, peeled, sliced thinly
- 2 teaspoons fresh garlic, peeled and chopped
- 3/4 cup colored bell peppers, sliced thinly (I use red, yellow and cubanelle)
- 1/4 teaspoon dried oregano
- 8 slices jalapeño, thinly sliced
- 3/4 cup fire roasted tomatoes, with their tomato juice
- 1 teaspoon tomato paste
- 2 tablespoons filtered water
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 2 teaspoons fresh herbs, such as thyme AND oregano, chopped a bit
- 4 teaspoons extra virgin olive oil
- 4 large eggs, I use pasture raised
- 1/2 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 in 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 photos). 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
