Baked Eggs with Roasted Tomato Sauce,
Cilantro, Guacamole and Sour Cream

recipe photo

Acolorful presentation turns a side dish of eggs into a dazzling main course. The best part is that all ingredients can be found at the grocery store if not the farmers' market. If one egg per person isn't enough, simply double the quantity for second helpings.

Serves 6


  • 6 Roma tomatoes, halved
  • 1 jalapeño pepper, halved lengthwise and deseeded
  • 2 cups small diced yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons vegetable oil
  • 1 cup vegetable stock
  • 1 tablespoon plus 1 additional teaspoon kosher salt
  • ¼ teaspoon sugar
  • 1 tablespoon minced cilantro
  • 6 eggs
  • ¼ cup shredded cheese
  • 2 tablespoon of guacamole, homemade or store-bought
  • 2 tablespoon sour cream
  • 2 tostada shells


  • Preheat oven to 500 degrees F. Toss the tomatoes and jalapeño in a bowl with one tablespoon vegetable oil and one teaspoon salt. Scatter the tomatoes and jalapeños on a roasting rack with a pan set underneath and cook for 15 minutes until they achieve a deep roasted color. While the tomatoes are roasting, heat a medium-sized sauce pan with one tablespoon vegetable oil and sauté onions and garlic until tender, about ten minutes. Once the tomatoes are roasted, add them to the onion mixture with stock and bring to a boil. Simmer for 10 minutes.
  • Once the tomato sauce has come to a boil, use a hand immersion blender to puree the mixture until it looks like a chunky salsa. Add the chopped cilantro, sugar and one teaspoon salt, and cook for one more minute.
  • To assemble the dish, add one cup of tomato salsa to an egg pan that's 6 inches or smaller and bring to a boil. Crack open three eggs and add to tomato mixture. Season with salt and pepper, cover with a lid and simmer for 3 ½ minutes. Add the grated cheese and allow it to cook for one more minute. Repeat with the last three eggs. To serve, place the eggs and salsa on the tostada shells and garnish with sour cream, guacamole and a cilantro sprig.