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Elizabeth Poett's Rustic Baked Eggs with Roasted Vegetables and Tomatillo Salsa

Rustic Baked Eggs With Roasted Vegetables and Tomatillo Salsa

byElizabeth Poett
Total 1 hour and 45 minutes
Active 50 mins
Makes 4 to 6 servings
This is a colorful, delicious savory dish to serve as part of a brunch. It makes everyone happy, whether they prefer vegetables or eggs. Roasting the vegetables in rendered bacon fat brings out their sweetness and fills every bite with rich flavor. The tomatillo salsa makes for a lovely balance between fresh and oven-roasted flavors. This entree can be cooked entirely in the oven, keeping your stovetop clear for other breakfast dishes.
TIP: If you'd like a vegetarian version of this dish, just replace the bacon fat with olive oil and omit the bacon from the recipe.
Ingredients
For the salsa
  • 1 pound tomatillos, dehusked and cut in half
  • 1 Anaheim chile pepper, quartered lengthwise
  • 1 medium white onion, peeled and quartered
  • 4 large garlic cloves, peeled
  • 1/4 cup olive oil
  • 1 1/2 teaspoons kosher salt, or to taste
  • 2 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
For the baked eggs
  • 1 pound baby red potatoes, cut into bite-sized pieces
  • 1 pound baby golden potatoes, cut into bite-sized pieces
  • 1/2 cup rendered bacon fat, melted if solid
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1 pound zucchini (about 2), sliced lengthwise and cut into 1/4-inch-thick half-moons
  • 1 pound sweet red peppers (about 2), cut into bite-sized pieces
  • 1/2 pound shallots (about 3 medium), thinly sliced into half-moons
  • 1/2 pound bacon, cut into bite-sized pieces
  • 4 to 6 large eggs, at room temperature
  • 5 ounces queso fresco, crumbled
  • 2 tablespoons finely chopped fresh cilantro
  • 1/8 teaspoon freshly ground black pepper
    Directions
    1. For the salsa: Preheat the oven to 400℉. Combine the tomatillos, chile pepper, onion, garlic, oil, and salt in a large bowl. Use your hands to toss the vegetables in the oil to coat them. Spread the vegetables out onto a baking sheet in a single layer. Roast for 30 minutes. Let the vegetables cool completely on the pan.
    2. Use a spatula to scrape every bit of the vegetables and oil from the pan into a food processor. Blitz for 1 minute. Transfer the salsa to a bowl. Add the lime juice and salt to taste. Set aside.
    3. For the baked eggs: Preheat the oven to 350℉. Combine the red and golden potato pieces in a large bowl. Add 1/4 cup bacon fat, sprinkle with 1 teaspoon of the salt and the cumin and toss until completely coated in the fat. Pour the potatoes onto a baking sheet, spreading them out evenly on the pan.
    4. Add the zucchini, red peppers, and shallots to the same large bowl. Pour the remaining 1/4 cup bacon fat over the vegetables and sprinkle with the remaining 1 teaspoon salt. Toss to coat. Pour the entire bowl of vegetables onto a second baking sheet, spreading them out evenly over the pan.
    5. Place both baking sheets in the oven to roast. After 30 minutes, use a metal spatula to turn the potatoes and the vegetables over on the pans. Roast both for another 30 minutes. The potatoes should be roasted until they are fork-tender and golden brown with crispy edges. The other vegetables should be roasted until they are soft and begin to caramelize.
    6. Preheat a dry 12-inch cast-iron skillet either on the stovetop over medium heat or in the oven. Add the bacon to the pan and cook until it is cooked but not crispy, 7 to 10 minutes. Turn off the stovetop and turn the oven temperature up to 400℉. Use a metal spatula to transfer the potatoes and vegetables to the skillet, mixing them with the bacon in the pan. Flatten the top of the mixture with the spatula. Use the underside of a ladle to make a well for each egg in the vegetable mixture. Crack an egg into each well. Bake for 10 to 20 minutes or until the eggs are cooked to your liking.
    7. Garnish with queso fresco, cilantro, and black pepper. Serve warm with the tomatillo salsa on the side.