Spicy tomato and soppressata baked eggs
Spicy tomato and soppressata Baked eggs
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
A warming and comforting weekend breakfast or brunch favorite
Course:
Breakfast
Cuisine:
Mexican
Servings: 3 people
Ingredients
- 1 jar Molli Veracruz Cooking sauce
- 1/3 cup water
- 6 large slices Soppressata roughly chopped
- 6 large eggs
Instructions
-
Preheat oven to 400F.
-
Heat Molli Veracruz cooking sauce in a large ovenproof frying pan, over medium heat. Stir in the soppressata and cook until the juices are released, around 3 minutes. Stir in the water, and bring to a simmer. Cook for 7-10 minutes until the mixture is thickened.
-
Make 6 wells in the tomato mix. Crack in the eggs and bake for 3-4 minutes to set. Serve baked eggs with a side of corn or country bread. Provecho!