Egg & Tomato Salsa Bake
Egg and tomato salsa bake smothered in cheese.
Quick and easy brunch idea. The salsa can be made in advanced. Serve in individual dishes.
4 Tbsp cooking oil
1 small onion, chopped
3 cloves garlic, grated
1 tsp crushed chillies
½ tin (about 200g) chopped tomatoes
4 large eggs
¼ cup grated strong cheese
1 Tbsp chopped basil
Salt & pepper to taste
Heat a saucepan over medium heat.
Add the oil and heat until hot.
Saute chopped onion, garlic, and crushed chillies.
Cook until softened and light brown, about 6 minutes.
Add the chopped tomato and bring to a simmer.
Cook for about 10 minutes until the sauce has slightly thickened.
Turn off the heat and divide the sauce into your separate oven proof dishes.
Ramekins works well for this dish.
Add the eggs into the your dishes.
Sprinkle over the grated cheese. Season with salt and pepper.
Bake in a preheated oven at 200 degrees Celsius for around 12-15 minutes or until the egg has cooked to your taste.
Remove the dishes from the oven and serve immediately.
Sprinkle with fresh basil and serve with some toasted bread or tear and share bread on the side.
© Cape Malay Cooking & Other Delights
Posted on 03/03/2016, in Egg & Tomato Salsa Bake. Bookmark the permalink. Leave a comment.
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