This is a colorful, delicious savory dish to serve as part of a brunch. It makes everyone happy, whether they prefer vegetables or eggs. Roasting the vegetables in rendered bacon fat brings out their sweetness and fills every bite with rich flavor. The tomatillo salsa makes for a lovely balance between fresh and oven-roasted flavors. This entree can be cooked entirely in the oven, keeping your stovetop clear for other breakfast dishes.
Tips: If making a vegetarian version of this dish, just replace the bacon fat with olive oil and omit the bacon from the recipe. Use a spoon or ladle to hollow out little shallow holes to crack eggs into so that they don't spread out too much.
Rustic Baked Eggs with Roasted Vegetables and Tomatillo Salsa
Special Equipment: 12” cast iron skillet, Food processor, Baking sheets (2-3)