Red Chile Baked Eggs

You've probably seen baked eggs before, usually sitting in a tomato sauce and surrounded by melty cheese, and always bread for dipping. We love a little spice around here, so we decided to make baked eggs using Los Roast Red Chile Sauce instead of a tomato sauce. 

If you're scared of a little heat, beware, as the chile sauce is very hot. One way to cut the heat would be to do half chile sauce and half tomato sauce. This is up to you based on your tolerance! 

Yields 2 servings


1/4 white onion, diced

1 clove garlic, minced

1/2 tsp sea salt

1 Cup Los Roast Red Chile Sauce ( OR 1/2 Cup red chile sauce + 1/2 Cup tomato sauce)

8-10 small slices jack cheese

2 eggs

Baguette, for serving


1. Preheat oven to 400°F. Lightly grease two oven-safe baking dishes (we used 5" cast iron skillets, but you could also use oven safe bowls or other small baking dishes).

2. In a saucepan over medium heat, add 1 Tbsp olive oil. Add the onions and cook until translucent, about 7-8 minutes. Turn the heat down if they are browning. Add garlic and cook for another 2-3 minutes. 

3. Add the chile sauce (or chile and tomato sauce combo) and salt.  Simmer for 10-12 minutes, and reduce the heat if it begins to bubble too vigorously. 

4. Divide the sauce evenly between your two baking dishes, and top each with an egg. Place 4 or 5 slices of jack cheese around each one. 

5. Cook for 8-10 minutes, or until desired done-ness. The whites should be cooked through but the yolk still soft. 

6. Serve with sliced baguette! 

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