Hot Salsa Baked Eggs with Cheddar recipe

Let the oven fully come up to temperature before the dish goes in, so the eggs start setting straight away rather than sitting in a lukewarm oven. A properly heated oven helps the salsa bubble at the edges instead of turning watery.

Use the margarine to coat the base and sides in a thin, even film, not a heavy layer; this prevents sticking without making the salsa greasy. If the salsa looks loose, give it a quick stir first so any liquid is evenly distributed.

Crack each egg into a small bowl first, then slide it gently on top of the salsa to avoid broken yolks and stray shell. Leave a little space between the eggs so the whites can set cleanly instead of merging into one sheet.

Keep the seasoning light because the salsa and cheddar already bring saltiness; over-seasoning can make the finished dish harsh. Try to keep most of the cheese on top of the whites rather than piling it over the yolks, so the centre still bakes softly.

Watch for the whites to turn opaque at the edges and only slightly wobbly in the middle; that is the cue to remove it before the yolks overcook. If the cheese browns too quickly, move the dish to a lower shelf for the last few minutes.

Serve the dish immediately, as the residual heat keeps cooking the eggs once they leave the oven. If you want to avoid a rubbery texture, do not let it sit in the hot dish for more than a minute or two.