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Egg Tuesday – Mexican baked eggs

October 19, 2010

I had the most amazing baked eggs at one of my favorite local restaurants in San Francisco called Bar Jules. Crispy and moist shreds of pork in a light green tomatillo salsa with a perfectly cooked egg, and queso fresco cheese. Check out my simple re-created version in the following video.

Yield: 1

Prep time: 10 min

Cook time: 10 min

3 oz. shredded pork or meat of your choice (My quick “pulled pork” method is to rub a pork tenderloin with ground cumin, chile powder and salt. Sear it in a pan and finish it in the oven. Once cool use a fork and pull the fork across the meat the long way to create think, tender pieces of pork). Use the rest for tacos or quesadillas.

1 large egg

¼ C. queso fresco, mozzarella, or any Mexican cheese blend.

1 C. your favorite green salsa. (you can also use red).

Get a non-stick ovenproof skillet hot. Add the pork around the edges of the pan. Crack the egg into the middle of the pan. Top with cheese and salsa and then transfer to the oven. Bake for approximately 10 minutes or to desired doneness.

Top with a little more cheese. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!


2 Comments leave one →
  1. T. Cooley permalink
    October 19, 2010 8:31 am

    Is there a way to make this for about 6 people at the same time??

    • Jeffrey Saad permalink*
      October 21, 2010 11:30 am

      Helo T. Cooley. Thanks for reading. Absolutely. You can do it in a large cast iron pan or you can skip the stovetop step and put it all in a large baking dish. Enjoy! Jeffrey

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