Spicy Coddled Eggs with Focaccia

Ingredients

• 1 teaspoons vegetable oil
• 1/2 medium onion, finely chopped
• 1 green pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 can chopped green chilies
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper
• 8 eggs
• 1 recipe focaccia, or store-bought focaccia
• Sliced scallions, to garnish

Directions

1. Set an oven rack in the middle and heat the oven to 375 degrees F. Warm the oil in a medium nonstick skillet over medium high heat until it starts to shimmer. Add the onions and cook until they begin to soften, about 4 minutes.
2. Stir in the green pepper and jalapeno, and cook until the peppers are just tender, about 4 minutes. Take the skillet off the heat, then mix in the chopped green chilies and sour cream until everything is evenly combined. Add salt and pepper to taste, then spoon the mixture into ramekins.
3. Crack 2 eggs into each ramekin. Transfer the ramekins to the oven and bake until the eggs are gently set but the whites are still loose, about 15 minutes. Cut the focaccia into slender strips and serve it alongside the eggs, finished with sliced scallions and extra hot sauce.