Savory Oven-Baked Eggs

Savory Oven-Baked Eggs

This is a favorite easy breakfast because it feels special but takes hardly any effort. A jar (or two) of our Pedernales Picante Sauce, a few spices, and some fresh eggs come together in one skillet for a dish that’s bright, flavorful, and so satisfying. Sprinkle with feta, add a little bread on the side, and you’ve got a meal that works just as well for brunch or a light lunch.

Serves: 4
Prep Time: 5 minutes
Cook Time: 8–12 minutes

Ingredients

  • 2 jars New Canaan Farms Pedernales Picante Sauce
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ¼–½ tsp red pepper flakes (optional)
  • 2 tbsp fresh cilantro, chopped, plus more for garnish
  • Salt and pepper, to taste
  • 5–6 eggs
  • ½ cup crumbled feta cheese

Serve With: Warm pita bread or crusty bread

Directions

  1. Preheat the oven to 375°F.

  2. Pour Pedernales Picante Sauce into a large oven-safe skillet. Stir in cumin and paprika and bring to a gentle simmer.

  3. Add red pepper flakes (if using) and sprinkle in cilantro. Cook for 5 minutes, stirring occasionally.

  4. Remove from heat, taste, and season with salt and pepper. Use the back of a spoon to make small wells in the sauce and crack eggs into each. Gently spoon sauce around egg whites to help contain them.

  5. Season eggs lightly and transfer skillet to oven. Bake 8–12 minutes, until whites are set but yolks are still soft and jiggly in the center.

  6. Remove from the oven, sprinkle with feta and more cilantro, and serve with avocado or raw veggies and warm bread.

Other Variations to try…Peach Salsa for a fruity, Mexican-style twist. Verde Chili Salsa with black beans for more texture. Demon Salsa for a fiery option (skip the spices — the salsa brings plenty of heat).