Saturday, February 26, 2011

Adobo Baked Eggs

Since I had some leftover Adobo Sauce this week, I thought I would try it in baked eggs. I didn’t want to cook the sausage on the side, so I used a larger baking dish – 12 oz. individual casseroles. I wanted to savor the adobo flavor, so I didn’t spice up the sausage with chorizo seasonings as I normally would.
Serves 4
½ cup Adobo Sauce
½ lb. lean country sage bulk sausage
½ cup diced onion
½ cup diced green pepper
1 Tbsp. chopped garlic
8 eggs
4 oz. (1 cup) shredded mild cheddar
4 oz. (1 cup) shredded Mexican Blend with queso quesadilla
8 corn tortillas
Fresh fruit
1. Preheat oven to 450°F.
2. Lightly coat four 12-ounce individual casseroles with canola oil spray.
3. Put 2 tablespoons of adobo sauce in each dish.
4. Heat a 10 inch cast iron skillet, until hot and dry. Remove from heat and lightly coat with canola oil spray. Return skillet to very low heat while dicing vegetables.
5. In the seasoned skillet, sauté the sausage with onions, green peppers and garlic over medium high heat. Break up the sausage into crumbles, cooking until the meat is no longer pink and the onion is translucent.
6. Put ¼ of meat mixture over the adobo sauce in each baking dish.
7. Crack two eggs into each dish.
8. Put a good handful, (about a ¼ cup), of cheddar cheese on top.
9. Put a good handful, (about a ¼ cup), of Mexican blend cheese over the cheddar to cover completely.
10. Bake until the cheese is melted and lightly browned, 12 to 15 minutes.
11. Remove from oven and set aside for five minutes before serving.
12. While the eggs are setting, heat some corn tortillas one by one until wilted on a hot seasoned cast iron skillet or comal to serve with the egg cups. Stack and wrap the tortillas as they are heated in a large square of aluminum foil.
13. Put each baking dish on a large ovenproof plate to serve. Butter, fold and stack 2 warm tortillas on the side. Serve with fresh fruit – citrus wedges, melon slices, grapes or sliced apples.

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