Spicy tomato and soppressata baked eggs

spicy tomato with soppressata baked eggs

 

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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
  1. Preheat oven to 400F.
  2. 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.
  3. 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!