Salsa Poached Eggs

What You Need:

-Yellow Onion -Garlic -Olive Oil -Fire Roasted Tomatoes -Green Chiles

-Tomato Paste -Cumin -Cayenne -Salt -Pepper -Eggs -Green Onions

1

Start by dicing the yellow onion and mincing the garlic. Add the onion, garlic, and  olive oil to a deep skillet. Sauté over medium heat until the onions are soft.

Sauté Garlic & Onion

2

Add fire-roasted diced tomatoes (with juices),  diced green chiles (with juices), tomato paste, ground cumin, salt, pepper, and water. Stir to combine.

Add Tomatoes & Chiles

3

Allow the mixture to come up to a simmer, stirring occasionally. Simmer the “salsa” for about 10 minutes. It should be a fairly thick sauce.

Simmer Salsa

4

Use a spoon to make slight indentations in the sauce, then crack one egg into each indentation (four or six eggs total).

Add Eggs

5

Place a lid on the skillet, turn the heat down to medium-low, and simmer in the sauce for 7-10 minutes, or until desired doneness. Set whites with runny yolks will be about seven minutes while a fully cooked yolk will take about ten minutes.

Cover and Simmer

6

Garnish with sliced green onions and chopped cilantro (optional).

Garnish and Serve

Ready to Make it?

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