salsa poached eggs & grits

$4.50 recipe / $1.13 serving

Okay, so maybe it’s not salsa but it’s a really delicious salsa-like sauce.

This breakfast is super easy, really filling (huge portions) and most of all tasty. It was kind of a “sweep the pantry” type of recipe. I knew I wanted eggs poached in a tomato sauce but the rest was whatever I had waiting to be used up (green chiles, green onions, and grits). Luckily, the final product was a winner. A REAL winner.

It was so good that I ate some of this for brunch and then another serving later that day for “brinner” (any Scrubs fans out there? Turk is obsessed with “brinner”). The servings are huge that if you can find a way to fit six eggs into the pan with the sauce, there would definitely be enough tomato sauce to accommodate.

Salsa Poached Eggs & Grits

salsa poached eggs with grits

4.8 from 6 reviews
salsa poached eggs & grits
Prep time
Cook time
Total time
Serves: 4
  • 2 Tbsp olive oil $0.24
  • 1 medium vidalia onion $0.73
  • 1 tsp minced garlic $0.12
  • 1 (14 oz.) can fire roasted tomatoes $1.04
  • 1 (4 oz.) can diced green chiles $0.56
  • 3 oz. tomato paste $0.25
  • ¾ tsp salt $0.05
  • ½ tsp cumin $0.03
  • to taste pepper $0.02
  • 4 large eggs $0.90
  • 3-4 sliced green onions (optional) $0.15
  • 3 cups water $0.00
  • ¾ cup quick cooking grits $0.17
  • ¾ tsp salt $0.05
  • 2 Tbsp butter $0.15
  1. Heat a large skillet over medium heat with 2 Tbsp of olive oil. Dice the onion and add it to the skillet along with the minced garlic. Cook over medium heat until the onions are soft and translucent (5-10 minutes).
  2. Once the onions are translucent, add the roasted tomatoes, tomato paste, and diced green chiles. Also stir in ½ cup of water, ¾ tsp of salt, and ½ tsp of cumin. Stir everything together and allow it to come up to a simmer over medium heat.
  3. Make four indentations in the sauce with the back of a large spoon. Crack an egg into each. Reduce the heat to low, place a lid on top of the skillet and allow the mixture to simmer while you make the grits. It should take about 10 minutes of simmering on low with a lid for the eggs to poach.
  4. In a medium pot with a lid, bring 3 cups of water to a boil over high heat. Once it reaches a rolling boil, stir in the ¾ cup of quick cooking grits and ¾ tsp salt. Reduce the heat to low, place a lid on the pot, and allow it to cook on the lowest heat setting for 5 minutes. After five minutes it should be thick. Turn off the heat and stir in the butter. Place the lid back on the pot to keep them warm until you’re ready to serve.
  5. Once the eggs are done cooking, spoon some grits into a bowl and top with an egg and a spoonful or two of the tomato sauce. Add sliced fresh green onions on top.


salsa poached eggs with gritsI couldn’t help adding a little sour cream… since this was a “sweep the pantry” type of meal.

Step By Step Photos

sauce ingredientsIf the instructions looked complex above, this is really how simple it is. These four ingredients are pretty much the basis of the sauce. Oh, plus a little olive oil and garlic. Easy.

onions and garlicStart out by cooking the diced onion and minced garlic in a skillet over medium heat until the onions are soft and translucent.

add tomatoesOnce the onions are nice and soft, add the can of tomatoes, tomato paste, and can of green chiles.

water spicesAlso add 3/4 tsp of salt, 1/2 tsp of cumin, freshly cracked pepper, and 1/2 cup of water. Give it all a good stir and allow it to come up to a simmer over medium heat.

add eggs to poachMake four little divots in the sauce with the back of a large spoon. Crack the eggs into each one. Reduce the heat to low, cover with a lid and let simmer while you make the grits. It should take at least ten minutes (if your eggs were cold) to poach the eggs.

quick gritsQuick cooking grits cook really fast so I only have a pic of the finished product. Basically, just bring 3 cups of water up to a boil, then stir in the grits and salt, reduce the heat to low, cover, and let simmer for about 5 minutes. Then turn the heat off, stir in the butter, and put the lid back on until you’re ready to eat.

poached eggsAfter the eggs are finished cooking, sprinkle the sliced green onions on top.

serve poached eggs in salsa with gritsSpoon some cooked grits into a bowl, place a poached egg on top along with a few spoonfuls of tomato sauce. I also added a smidge of sour cream. Yum.

salsa poached eggs with grits


  1. I know this recipe has been floating around on here for a long time, but I just had to mention how portable this breakfast can be! I work ridiculously early so I never have time to prepare anything for breakfast in the morning. So on my day off I made this recipe then transferred the leftovers into single serving sized mason jars. I under-cooked the egg slightly so it would be ok in the microwave later. These are a life-saver!!!

  2. Kayla says:

    This recipe is so similar to a an inexpensive Italian dinner I’ve been making for several years now. Basically, garlic, onions sauteed with couple cans of diced tomatoes, tomato sauces, tomato paste. Crack the eggs into it, cover with slices of mozzarella cheese and let poach until cheese melts then serve over hot crusty french bread.

    Ill definitely be tring this one. It has never occured to me that it would be good over grits, but I’m always looking for interesting breakfast ideas!

  3. Sarah Fitzgerald says:

    Looks like a version of my favorite breakfast: Eggs in Hell. Only I serve mine over toast. Grits sounds like a fantastic alternative. I also make a version I call Eggs in Rome, where I use more garlic, and instead of chilies I use pre-made pesto.

  4. Samantha says:

    I cooked these for Sunday brunch and they were an instant favorite! My three year old even loved them. Thank you for the recipe!

  5. Michelle says:

    Delicious! And so easy to make. I’ve become very fond of grits over the last couple of years so that is what initially drew me to this recipe. I will definitely be making this one again.

  6. I was searching for an egg and grits recipe that was different from the usual and came across this one. I am glad that I found it because it was excellent! I doubled the sauce recipe and used 9 eggs to feed 3 adults and 2 kids. It was just the right amount. The only change that I made was to add more garlic in the sauce and salt/pepper the top of each egg. Very flavorful. Give it a try!

  7. Jessica says:

    This was SO good. I chose this recipe because our green onions were ready to harvest from our garden. I followed the recipe exactly, and was thoroughly pleased. It’s only my boyfriend and I, and we love breakfast for dinner so this was a delicious spin on the usual egg meals we make. (And I poached the eggs too long, so it worked out that we could have it for breakfast as well) The only thing I added was some beef polska kielbasa to serve on the side with some of the sauce over it for my meat-loving other half. I will absolutely be making this again… and again.

  8. Enybe says:

    I loved the sauce. We didn’t have grits on hand so we ate it with corn tortilla quesadillas which was pretty good. We stuffed the eggs in the quesadillas. I had never made poached eggs before so it was kind of fun to make them. However, I think next time I will fry the eggs separately and pour the sauce over. I want to try the grits next time too.

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