Salsa Poached Eggs – lawyerroll

If you happen to love shakshuka, you’re going to like these Salsa Poached Eggs! Similar to shakshuka, these eggs are poached in a wealthy tomato-based sauce, however I’ve traded within the candy bell pepper and paprika for a kind of cooked salsa made with onion, garlic, diced tomatoes, and inexperienced chiles, giving it a southwest spin. The result’s a extremely tasty and filling dish that may be served for breakfast, brunch, lunch, or dinner. And, as at all times, I’ve acquired a number of serving options and elective add-ins for you beneath so you may make it your individual!

Initially posted 6-7-2011, up to date 2-26-2022.

How one can Serve Salsa Poached Eggs

I initially posted this recipe as a bowl meal served over grits. The tomatoey sauce goes completely with a scorching bowl of grits, and even higher but, cheese grits, but it surely’s nice served different methods as effectively. These saucy eggs additionally go nice with tortilla chips. You’ll be able to both serve the eggs in a bowl with tortilla chips crushed over prime, or scoop the chips proper into the sauce. Or, in the event you’re a rice individual, serve the eggs and loads of the sauce from the skillet over a bowl of heat rice.

What Else Can I Add?

Make 4-6 Eggs

I cooked 4 eggs in my “salsa” however you could possibly most likely match six in the event you wished to attempt to stretch it just a little additional!

Proven served over a bowl of grits.

How one can Make Salsa Poached Eggs – Step By Step Pictures

Begin by dicing one yellow onion and mincing two cloves of garlic. Add the onion, garlic, and a pair of Tbsp olive oil to a deep skillet. Sauté over medium warmth till the onions are tender.

Add one 15oz. can of fire-roasted diced tomatoes (with juices), one 4oz. can of diced inexperienced chiles (with juices), 2 Tbsp tomato paste, ½ tsp floor cumin, ½ tsp salt, ¼ tsp freshly cracked black pepper, and ½ cup water. Stir to mix.

Permit the combination to return as much as a simmer, stirring sometimes. Simmer the “salsa” for about 10 minutes. It needs to be a reasonably thick sauce.

Use a spoon to make slight indentations within the sauce, then crack one egg into every indentation (4 or six eggs whole). 

Place a lid on the skillet, flip the warmth right down to medium-low, and let the eggs simmer within the sauce for 7-10 minutes, or till they’ve reached your required doneness. Set whites with runny yolks might be about seven minutes whereas a completely cooked yolk will take about ten minutes.

Garnish with sliced inexperienced onions and chopped cilantro (elective).

Serve scorching with tortilla chips or over a bowl of rice or grits.