1 (11.5-ounce) jar roasted red peppers, drained and sliced
4-6 large eggs
Cilantro to garnish, optional
Crusty baguette for serving
Heat oven to 400°F.
Spread salsa on the bottom of a 9x13” pan.
Add frozen pierogies, black beans, and roasted peppers to salsa. Stir to combine and coat with salsa. Make a hole for each egg, leaving a little space in between.
Gently crack each egg into each hole. Season with salt and pepper.
Bake until egg whites are just barely set, and yolks are loose, about 25 minutes. If you’d like them firmer, bake 10 minutes more. The eggs will continue to cook after you remove them from the oven, so don’t overcook them unless you like them well done.
Sprinkle with cilantro and serve with a warm crusty baguette.
Jalapeño & Sharp Cheddar
Turn up the heat with hot ‘n zesty jalapeños, Sharp Cheddar cheese and creamy whipped potatoes, all wrapped up in a tasty pasta pocket.
Top Mrs. T’s Spicy Jalapeño & Sharp Cheddar Pierogies with black beans, salsa, Monterey Jack, and guac for the Ultimate Pierogy Nachos!