Skillet Eggs With Salsa Verde Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
• Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos.
• Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

Steps:

• Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
• Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
• Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.