Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat an 11-inch cast-iron pan or oven-safe skillet to medium heat on your stovetop. Add to the pan the
Extra-Virgin Olive Oil (30 mL)
,
Bay Leaves (4)
and
Garlic (8 g)
and saute until starting to brown, stirring frequently, 1-3 minutes. Remove and discard bay leaves.
Step 3
Add to pan the
Mild Salsa (290 g)
,
Diced Tomatoes (200 g)
,
Ground Cumin (2 g)
,
Ground Coriander (as needed)
and
Ground Cloves (as needed)
. Bring to a boil for around 5 minutes, and then remove pan from heat.
Step 4
Crack on top of the dish the
Eggs (4)
, being careful not to break the yolks. Crack
Sea Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
on top of the eggs to taste.
Step 5
Sprinkle the dish with the
Fresh Cilantro (as needed)
. Place pan in your oven and bake at 375 degrees F (190 degrees C) until the eggs are cooked but still have runny yolks, about 7 minutes. Serve immediately with crusty bread.
