Baked Eggs with Bacon-Braised Black-Eyed Peas


The ideal patio meal.  Baked Eggs with Bacon-Braised Black-Eyed Peas is the perfect weekend brunch recipe. The comfort of baked eggs with the zip of LA VICTORIA® SALSA BRAVA® Hot Sauce for those who like it hot.

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Baked Eggs with Bacon-Braised Black-Eyed Peas

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Recipe Ingredients

Cooking Directions

  1. Bring a medium sized pot of water to a boil and season with salt. Add the fresh black-eyed peas and boil for 10 minutes, or until just tender. Drain and discard the water.
  2. In a medium-sized sauté pan, cook the bacon over medium heat until the fat has rendered and the bacon is just crisp.
  3. Remove the bacon pieces from the pan and add the onion to the bacon fat. Sauté the onion until tender and caramelized, about 10 minutes, stirring often.
  4. Add the cooked black-eyed peas and sauté for 3 minutes more. Add the LA VICTORIA® SUPREMA® Salsa to the pan along with the chicken broth and stir in the cooked bacon. Reduce the heat to a simmer and cook for 10 minutes, uncovered, to meld the flavors.
  5. Preheat the oven to 375°.
  6. Coat 4 gratin dishes with cooking spray. Divide the black-eyed pea mixture evenly among dishes and make a small indentation in the center for the egg to rest in.
  7. Crack 1 egg into a small bowl and gently pour it into a gratin dish. Repeat with the remaining eggs.
  8. Place the gratin dishes on a baking sheet and tent the baking sheet with foil. Bake until the egg whites are cooked through, about 10 to 15 minutes. Serve garnished with parsley and LA VICTORIA® SALSA BRAVA® Hot Sauce, for those that like it hot.