New Year’s Breakfast or Brunch: Baked Eggs on Salsa

Things to do when you wake up on New Year’s Day:

  1. Eat something yummy.
  2. Pretty much that’s it. 

Whether you’re a party animal on New Year’s Eve, or the go-to-bed-by-9 type, it’s great to greet the new year with a good breakfast. This holiday, try this recipe for either breakfast or brunch, depending on how late you and your fellow party-goers sleep in.

Baked Eggs on Salsa

Baked eggs on salsa is an impressive, delicious dish that’s quick and easy to make. You control the heat by choosing your favorite salsa. Want it even spicier? Use jalapeño cheddar in place of sharp. Serve with toast, or turn it into brunch with baguette slices and a tossed salad on the side.

Makes 6 servings

16 oz. your favorite tomato-based salsa (no fruit salsa, please!)
1 cup ricotta cheese
6 large eggs
1 cup grated sharp cheddar (about 4 oz.)
¼ cup grated Parmesan

Preheat the oven to 400 degrees F. Spread the salsa evenly in a 9-by-13-inch baking dish. Make six evenly spaced divots in the salsa, and spoon some ricotta into each one. Crack one egg at a time into a small bowl, being careful not to break the yolk, and slide each egg onto a ricotta-filled divot. Top with cheddar and then Parmesan. Bake until Parmesan is melted and egg whites are set, but yolks are still runny, about 15 minutes. If you prefer hard yolks, bake for another 3 minutes or so, but do not overcook. Eggs will continue to cook as dish sits.


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Ken Davis

Ken Davis is the Co-op's senior copywriter. Email him at