Ingredients for Eostre’s Chili Eggs
Have the following ingredients close at hand:
- 1 can green chili peppers;
- ½ cup Monterey Jack cheese, cubed;
- ½ cup Cheddar cheese, cubed;
- 1 ½ cups salsa;
- 8 large eggs;
- ½ cup Cheddar cheese, shredded; and
- Salt and pepper.
Additional ingredients can be added, if you like. Pork or chicken are particularly suited to this dish, but you can choose whatever you prefer. It can be made spicier by the addition of cayenne pepper, or milder by the omission of pepper. The options are limited only by your own taste.
Preparing Eostre’s Chili Eggs
Drain the chili peppers thoroughly and beat the eggs well. Preheat the oven to 350ºF. Grease the bottom of a 9x9 inch baking pan, taking extra care in the corners to prevent sticking.
Line the bottom of the pan with the chili peppers, distributing evenly. On top of the peppers, place the cubed cheeses (both the Monterey Jack and the Cheddar), but set aside the shredded cheese. Cover with 1 cup of salsa, reserving the remaining ½ cup.
Over this pour the beaten eggs and top with the remaining salsa and the shredded Cheddar cheese. Add salt and pepper to taste, remembering that the chili peppers and salsa will already give you a spicy dish. Be careful with the pepper, or you might overwhelm the flavors already present.
Bake for twenty minutes, or until the top starts to turn gold. Insert a toothpick into the center to test for doneness. If it comes out clean, the eggs are done. If not, bake for an additional five minutes.
This recipes make eight to ten small servings. Eostre’s Chili Eggs are a favorite of many Wiccans and Pagans around the time of the Spring Equinox. They are especially delightful when paired with Ostara Eggs and Artichoke Pie or Spring Eggnog.
For a similar recipe, check out this video: