Dick's Dynamite Christmas Eggs (cont.)
Directions: Heat the olive oil in a 6-quart pot. Sautee the crushed garlic for about 5minutes;
I use a garlic press and just squeeze the garlic right into the hot oil.
Add the onions and continue the sauté until the onions are clarified.
Note, you want to avoid collecting moisture in the pot, so adjust the heat
and or the pot size to be sure water released from the vegetables is rapidly
evaporated. Add the peppers and continue the sauté until the peppers
are softened. Add the tomatoes and all of the remaining dry ingredients.
Mix well and simmer until thick and well blended, about 45 minutes. Taste
and correct the seasoning with salt, ground black pepper, chili powder,
garlic powder or additional herbs, as appropriate. Remove from stove, cover
and let cool before storing cold overnight. To
cook, preheat an oven to 350. Coat the surface of two
glass or ceramic 7x12” baking pans with olive
oil. Put the salsa to even depths into the pans. You
can try to make little wells in the salsa for the eggs
but this never works too well for me. Crack the eggs
individually and place 8 on top of the salsa in each
pan. One pan with eggs and another with tofu works
well. Garnish with grated cheese of your choice and
bake until the eggs are set, about 45 minutes. Great
with toast and orange juice or segments of navel oranges
from the stockings.