Greek Eggs with Homemade Salsa in a Casserole
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.
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