Easy // 15 mins // Para Todos (For Everyone!)
1 Jar Favorite Salsa, 12 oz jar
6 Ounces Water, rinse jar
2 Cups Favorite Harvest Vegetables
I used red onion, zucchini & yellow squash, sauteed in a little evoo w/ black pepper but you can use any of your favorite veggies in your box this week!
Cucumber Romaine Garnish
2 Cups Romaine, shredded
2 Cups Cucumber, sliced
1 Orange, juice & zest
1 Lime, juice & zest
Salt & Pepper to taste
I sauted a bunch of veggies in advance for easy use, but if you’re starting w/ uncooked vegetables sauté them in an oven proof 10” skillet (cast iron is great) until tender, about 5 mins. I used calabacitas, but eggplant, greens, peppers, etc would be delish in this. Add the salsa & use the water to rinse out the jar. Bring all to a simmer while you heat the oven to 350.
Crack in the eggs, trying to keep them intact. The added water will allow them to nestle into the salsa nicely.
Top each egg w/ grated cheese. You want enough to protect the top of the egg while it bakes so that you’ll find a creamy poached egg underneath. Bake at 350 for 7 to 15 mins depending on how you like your eggs. You can look under w/ a spoon and make sure the white is set. Once the white is set, the yolk will be runny. If you like a custardy or firm yolk add extra mins.
I served mine w/ a crisp refreshing romaine & cucumber citrus salad & simple sea salted radish slices. On the Mexican Fiesta table I put out warm corn tortillas alongside the Harvest Huevos Rancheros.