Let’s play a fun game called ‘This Is My Life.”
Ready? Ok. The rules are easy, just tell me which of the following I experienced yesterday:
1. The plumbing broke in my office causing all kinds of unsanitary complications that should not be spoken of. Ever.
2. I forgot to take the dinner meat out of the freezer despite writing myself a note that read: “FREEZER MEAT, STUPID!”
3. The dog desperately needed a bath given that he smelt like two week old pastrami and even the neighbourhood dogs were shunning him. I worry my neglect is stunting his social development.
4. I had the mother of all headaches that stubbornly refused mint tea, acupressure, aspirin and ibuprofen (as I got more desperate the natural aids were discarded and it was all about the drugs – if there had been opiates in the house I would probably be smoking them by now.)
If you guessed “all of the above” then congratulations! You’re a winner (FYI – there is no cash prize. In fact there is no prize at all. Sorries)
As you can imagine, with all that going on I was not up for preparing a big dinner last night.
Instead I peered into my fridge and despaired. Thankfully where there are eggs, there is dinner and I pulled this salsa creation together in under 20 minutes.
It’s good as dinner, but I really want to try it as breakfast next time. Or perhaps a weekend brunch with my well-fed hubs, clean (and well-adjusted) dog, non-aching head and working plumbing.
Salsa Baked Eggs (serves 2)
- 1/2 large, white onion, finely chopped
- 1 1/2 cups diced tomatoes
- 1 tbsp ketchup or tomato puree
- 1 jalapeno, finely sliced
- 4 large eggs
- 2 cloves garlic
- 1/4 cup cheddar cheese, grated (optional)
- 1 tbsp butter
- Melt the butter in a medium saucepan. Add the onion, garlic and jalapeno. Saute for five minutes over a low heat.
- Add the tomatoes and ketchup/puree to the pot, season to taste and stir well. Let simmer for 10 minutes then remove from heat and transfer into a medium sized casserole dish.
- Make four wells in the tomato base and carefully crack an egg into each pocket. Bake at 350 for 15 minutes until the whites are firm but the yolks are a bit jiggly.
- If using the cheese, scatter over the top. Put back in the oven for 5 minutes to let it melt then serve.
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