-Yellow Onion -Garlic -Olive Oil -Fire Roasted Tomatoes -Green Chiles
-Tomato Paste -Cumin -Cayenne -Salt -Pepper -Eggs -Green Onions
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.
Add fire-roasted diced tomatoes (with juices), diced green chiles (with juices), tomato paste, ground cumin, salt, pepper, and water. Stir to combine.
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.
Use a spoon to make slight indentations in the sauce, then crack one egg into each indentation (four or six eggs total).
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.
Garnish with sliced green onions and chopped cilantro (optional).