Recipe: Eggs Baked in Fresh Tomato Salsa with Melted Cheese

EGGS BAKED IN FRESH TOMATO SALSA WITH MELTED CHEESE

"Make your own fresh tomato salsa, or buy a good-quality refrigerated fresh salsa from the supermarket. The flavors are best if you prepare the salsa just before baking and serving."

FOR THE TOMATO SALSA:
2 1/2 cups diced tomatoes (2 to 3 large ripe tomatoes)
1/4 cup finely chopped sweet onion
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh cilantro or basil
2 tsp fresh lime or lemon juice
1 to 2 tsp minced jalape o
1/2 tsp kosher salt
FOR THE EGGS:
4 large eggs
1 cup grated Monterey jack or mozzarella cheese (about 4 oz)
Toasted bread (for serving)

Preheat the oven to 400 degrees F. Brush four (8-ounce) ramekins or small gratin dishes (about 5 inches in diameter and 1 inch deep) with oil. Set the dishes on a baking sheet.

TO MAKE THE SALSA:
Combine the tomatoes, onion, 2 tablespoons oil, cilantro or basil, lime or lemon juice, jalapeno and salt in a medium bowl and stir to blend.

TO ASSEMBLE AND BAKE:
Distribute the salsa evenly among the prepared dishes. Make an indentation in the middle of the salsa in each dish. Break the eggs one at a time into a cup and slip an egg into each dish. Sprinkle with the cheese, dividing evenly.

Bake until the whites are set, about 8 minutes. Serve at once, with the toast.

Makes 4 servings
Source: The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert by Marie Simmons