Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens
Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine.
Drain all but 1 teaspoon bacon drippings from skillet.
Heat over medium heat.
Cook onion, stirring, 3 minutes.
Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes.
Stir in bacon; turn off heat.
In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired.
Heat oven to 375°.
Coat 4 gratin dishes with cooking spray.
Divide collards evenly among gratins; make space in center of collards for eggs.
Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins.
Spoon 1 tablespoon milk over each egg.
Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes.
Spoon pea salsa onto eggs; serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
