Baba-tata Recipe

Preheat oven to 375°F (190°C). If using a single large skillet to finish, you can preheat a cast-iron skillet; otherwise preheat just the oven for individual dishes.

Trim seeds and membranes from the bell peppers and cut into 1/3-inch dice so that combined they equal about 1.5 cups.

Heat a 10-inch skillet over medium heat. Add olive oil and butter. When butter foams, add diced onion and sauté 2–3 minutes until translucent.

Add the minced garlic, then add the diced tri-peppers and sliced cremini mushrooms. Toss to coat and cook, stirring occasionally, 6–8 minutes until peppers soften and mushrooms have released their liquid and begun to brown.

Stir in smoked paprika, ground cumin, kosher salt and black pepper. Cook 1 more minute to bloom the spices.

Remove skillet from heat. Stir in chopped cilantro and lime juice. Spread the hash evenly across the bottom of your oven-safe skillet(s) or divide among 2 small ramekins (about 3/4 cup hash each).

For steak: pat the steak dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a small skillet over high heat with 1 tsp olive oil until shimmering. Sear steak 2–3 minutes per side for medium-rare depending on thickness. Let rest 5 minutes, then slice thinly across the grain into bite-size strips. Arrange slices on top of the hash layer (or serve on the side).

For roasted chicken: preheat oven to 400°F (200°C). Coat a boneless chicken breast with 1 tsp olive oil, 1/4 tsp garlic powder and 1/4 tsp dried oregano, season lightly with salt and pepper, and roast on a sheet pan 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, slice thinly, and arrange over hash.

If you prefer to prepare protein ahead, rewarm slices briefly in a skillet before assembling to keep them hot.

Make small wells in the prepared hash (one well per egg). Divide goat cheese into small dollops and place a few pieces of goat cheese around the wells so it will melt into the eggs as they bake. If goat cheese is very firm, soften with 1 tbsp milk or cream so it dollops easily.

Crack one egg into each well. Sprinkle each egg with a pinch of salt and a little black pepper.

Sprinkle shredded monterey jack cheese evenly over the hash and eggs, avoiding completely covering the yolks so they bake gently.

Bake in the preheated 375°F (190°C) oven for 10–14 minutes, depending on how runny you like your yolks: 10–11 minutes for very runny yolks, 12–14 minutes for slightly set whites and jammy yolks. If using individual ramekins, check at 9 minutes.

If you prefer a browned cheese topping, switch broiler to high for 1–2 minutes after baking—watch closely to avoid burning.

While eggs bake, warm the verde salsa gently in a small saucepan over low heat, or microwave 20–30 seconds until just warm.

Spoon pico de gallo into a small bowl or keep it chilled until plating. If pico is store-bought, taste and adjust with a squeeze of lime if needed.

When the baked eggs are done, remove from oven. Spoon warmed verde salsa around the edge or in small dollops over the hash, and add 2–3 tablespoons pico de gallo per serving atop or alongside the eggs.

Top with fresh cilantro leaves, a pinch of coarse sea salt, optional microgreens or sliced green onion, and serve with lime wedges on the side for squeezing over the top.

If using steak or chicken, arrange the sliced protein over or beside the eggs before spooning salsa and pico.

Serve immediately while eggs are hot. Recommended accompaniments: warm tortillas, crusty bread, or a side salad. Leftovers: store in airtight container up to 2 days; reheat gently in a 350°F oven until warmed through.