Southern Style Baked Eggs
Chef Pete Morales of F&D Kitchen and Bar, a gastropub located in Lake Mary, Florida, makes a Southern-style baked eggs with smoked green tomato sauce, peanuts, and watermelon radish salad. He shares: “I think that green tomatoes are usually thought of one-dimensionally: Fried. I always try to find different ways to use them. They work well in this baked eggs dish, because they have a nice acidity, which works well with the richness of eggs. By smoking the green tomato sauce, we add a “meaty” element, while keeping the dish on the lighter side. I love using smoke when I cook, since it gives the food another layer of depth. And finally, I added peanuts — another Southern staple — for texture.” This is a Southern take on the red tomato-based shirred egg. The recipe calls for a smoker to add some hearty smoke flavor to a relatively light dish. If you do not have access to a smoker, then just leave that element out — it will still have the smoke flavor from the cheese.
- 2 green tomatoes, sliced
- 1 cubanelle pepper
- 2 cloves of garlic
- ½ bunch cilantro
- ½ onion slice
- 2 free-range eggs
- salt and pepper to taste
- 1 tbsp. roasted salted peanuts
- 1 thin slice of smoked cheddar cheese (optional)
- 1 watermelon radish, julienned
1. Preheat oven to 400º.
2. If you have a smoker, preheat it, put it on 250º with a good amount of smoke.
Place tomato slices, onion slices, garlic, and cubanelle pepper on a sheet tray and place into smoker for about 15 minutes or until you feel enough smoke has been introduced. Another option is to grill these items to get a little char flavor on them.
3. In a blender, puree the above vegetables with cilantro until smooth like a tomato sauce. Season with salt and pepper to taste.
4. In the preheated oven, heat up a small cast iron pan or ovenproof container.
5. Spoon enough sauce into pan and leave room for eggs. Drop eggs into center of sauce, top with cheese slice and bake in oven for 5–10 minutes. Eggs should still be runny and jiggle just a little when you wiggle pan. Cheese should be just starting to brown.
6. Let rest for a minute, top with radish julienne and peanuts. Serve with grilled bread for dipping and hot sauce for some heat.Back to top