This dish is not only visually appealing but also packed with nutrients, making it a delicious and healthy start to your day. Whether served on toast, in a bowl, or as part of a brunch spread, salsa poached eggs are sure to brighten your day!
Yield
4 cups
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Ingredients
2 Tbsp olive oil
1 yellow onion (diced)
2 garlic cloves (minced)
1 can 15-oz can fire-roasted diced tomatoes (no salt added)
2 Tbsp tomato paste
1 can diced green chiles (4 oz)
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground black pepper
1/2 C water
8 large eggs
2 green onions (green and white parts, sliced)
2 Tbsp chopped cilantro (optional for topping)
Instructions
- Pour olive oil into a deep skillet over medium heat. Add onion, and cook until softened and translucent, about 2-3 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add the diced tomatoes with juices, tomato paste, green chilies with juices, cumin, cayenne, salt, pepper and water. Stir to combine.
- Increase heat and allow tomato mixture to come up to a simmer, stirring frequently. Simmer for 10 minutes, or until it thickens.
- Using the back of a spoon, make 4 small, hollow spaces into the tomatoes. Crack one egg in each space.
- Place a lid on the skillet and turn the heat down to to medium-low. Allow eggs to simmer and cook in the sauce for about 7-10 minutes, or until you’ve reached desired doneness of eggs (you can cook them less for runny eggs or more for solid yolks.)
- Once eggs are cooked, garnish your dish with diced green onions and cilantro and enjoy!
Notes
*Chef’s Tip: serve this with tortilla chips, toasted bread or over a bed of rice!\
Per Serving: Calories 266, Carbohydrates 15.2 g, Protein 15.4 g, Sat Fat 4.2g, Sodium 479.3 mg, Added Sugars 0 g