Ingredients
Scale
For each serving:
- about 1/4 – 1/3 cup Tomate Chile Verde Sauce (recipe here)
- 1 egg
- Red Robin seasoning (or salt) and fresh ground pepper
- 1 – 2 Tablespoons chopped cooked chicken (I used Garlic Greek yogurt chicken-recipe here)
- 1 – 2 Tablespoons chopped roasted vegies (from the Garlic Greek Yogurt chicken, if you like), chopped
- About 2 Tablespoons shredded Mexican blend of cheeses
Instructions
- Preheat the oven to 350 F. Spray an oven-safe bowl or casserole dish with cooking spray.
- Pour the sauce into the prepared dish and spread it out evenly. Make a well for each egg, then crack the egg into the “holes” and sprinkle lightly with seasoning and pepper. Sprinkle with chicken, vegies, and shredded cheese.
- Bake at 350 for about 15 minutes (or more, if you’re making multiple servings) or until the egg white is set and the yolks are still soft and liquid (or if you prefer, let cook until the yolks are set too).
- Serve hot with toast to sop up the delicious juices from the egg and the sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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