Shirred eggs with a spicy sauce make a great brunch dish. Serve with toast or Arroz a la Mexicana (page 517).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Put the olive oil in a large skillet over medium-high heat; a minute later, add the chiles and garlic and cook for about 30 seconds, stirring. Add the onion and bell pepper and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. Season with salt and pepper.
Step 2
Put a portion of the sauce in each of 4 ramekins or put all of it in the bottom of a gratin dish. If you’re using a gratin dish, make 8 nests in the sauce using the back of a spoon; crack 1 egg into each nest or 2 eggs into each ramekin. Top with salt, pepper, and the melted butter.
Step 3
Bake for 8 to 12 minutes, or until the eggs are barely set. The yolks should still be soft and runny—take care not to overcook.
