Rustic Baked Eggs with Roasted Vegetables and Tomatillo Salsa

magnolia.com

Carrie

subheading: 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

¼ cup olive oil

1 ½ teaspoons kosher salt, or to taste

2 tablespoons freshly squeezed lime juice (from 1 to 2 limes)

subheading: For the baked eggs:

1 pound baby red potatoes, cut into bite-sized pieces

1 pound baby golden potatoes, cut into bite-sized pieces

½ cup rendered bacon fat, melted if solid

2 teaspoons kosher salt

½ teaspoon ground cumin

1 pound zucchini (about 2), sliced lengthwise and cut into ¼-inch-thick half-moons

1 pound sweet red peppers (about 2), cut into bite-sized pieces

½ pound shallots (about 3 medium), thinly sliced into half-moons

½ 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

⅛ teaspoon freshly ground black pepper

Directions at magnolia.com

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