Happy Baked Eggs

Ingredients

2 jars New Canaan Farms Pedernales Picante Sauce
1 tsp ground cumin
½ tsp paprika
¼ – ½ tsp red pepper flakes (optional)
2 tbsp fresh cilantro, chopped, plus more to garnish
Salt and pepper to taste
5-6 eggs
½ cup crumbled feta cheese

Serve with

Warmed pita bread or crusty bread

Directions

• Preheat the oven to 375°
• Pour the New Canaan Farms Pedernales Picante Sauce into a large oven-safe skillet and start to warm. Stir in the cumin and paprika.
• Bring to a gentle simmer, then add in the red pepper flakes (if using) and sprinkle over the chopped cilantro. Cook, stirring occasionally, for about 5 minutes.
• Turn off the heat. Taste and season with salt and pepper as you wish. With the back of a wooden spoon, make a small well in the sauce towards the edge of the pan, and break an egg into it, spooning some of the red mixture back over the edges of any spreading egg whites to contain it as much as possible.
• Season the eggs lightly and transfer the pan to the oven. Leave to cook for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you gently shake the pan. 
• Remove the pan from the oven to a heat-proof surface and sprinkle the feta and a little more cilantro on top.
• Garnish with avocados or any raw vegetables of your choice and serve with warm crusty bread for a fabulously easy, delicious breakfast, brunch or lunch!

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