SALSA POACHED EGGS

These Salsa Poached Eggs will delight shakshuka lovers! These eggs are just like shakshuka. They’re poached with a tomato-based sauce, but I have swapped in the sweet bell peppers and paprika to make a kind of sauteed salsa with onions, tomatoes, green chiles and diced tomatoes. This is a delicious and filling dish that can easily be used for breakfast, lunch, dinner, or brunch. As always, I have multiple suggestions for serving this dish and some optional add-ins so that you can customize it to your liking.

SALSA POACHED EGG – HOW TO SERVE

This recipe was originally intended to be served with grits. It’s delicious with hot grits or cheese grits. But it can also be served in other ways. These eggs are great with tortilla chips. The eggs can be served in a bowl with tortilla chips on top or dipped into the sauce. If you prefer rice, serve the eggs with plenty of sauce from the skillet over warm rice.

WHAT ELSE CAN YOU ADD?

This recipe is so flexible. You can add so many other things if you have the ingredients. Add the following ingredients to your sauce:

Jalapenos
Chipotle powder (for an extra spicy-smoky flavour)
Black beans
Chorizo
Fire-roasted corn

You can be creative with toppings. These are additional topping options for poached salsa eggs

Cheddar cheese
Sour cream
Avocado
Hot sauce

MAKE 4-6 EGGS

My “sala” contained four eggs, but you could fit six eggs!

Prep time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

INGREDIENTS

1 yellow onion (0.32)
2 cloves of garlic ($0.16)
2 Tbsp olive oil ($0.32)
1 15oz. 1 15oz.
1 4oz. Can diced green chillies ($0.67)
2 Tbsp tomato paste ($0.14)
1/2 teaspoon cumin ($0.05).
1/8 tsp cayenne ($0.02)
1/2 tsp salt ($0.03)
1/4 teaspoon freshly cracked black pepper ($0.02)
1/2 cup water (0.00)
4 large eggs ($0.93)
Two sliced green onions ($0.20).
2 Tbsp chopped cilantro (optional) ($0.10)

INSTRUCTIONS

Chop the garlic and dice the onion. Combine the two ingredients in a large skillet. Add the olive oil to the skillet and cook on medium heat until the onions become soft.
Mix the diced tomatoes (with their juices), green chillies (with juices), tomato sauce, cumin and cayenne with salt, pepper, and water. Mix well.
Let the salsa simmer for a few minutes, stirring frequently. Let the salsa simmer for approximately ten minutes or until it becomes slightly thickened.
Make four indentations in the sauce using the back of a spoon. In each indentation, crack one egg.
Cover the skillet with a lid and allow the eggs to simmer in the sauce for 7-10 mins or until they are cooked to your liking.
After the eggs have been cooked, garnish them with chopped green onion and cilantro. Finally, serve the eggs with tortilla chips or a bowl of grits.

HOW TO MAKE SALSA POACHED EGGS – STEP BY STEP PROCEDURE

In a skillet, sauté onion and garlic with olive oil

Begin by peeling and dicing one of the yellow onions. Next, chop two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oils in a large skillet, and cook for about 10 minutes. Sauté the onions on medium heat until soft.

To the skillet, add chiles, tomatoes, and spices.

Add one 15oz. One can of diced fire-roasted tomatoes (with juices), one four-ounce. Can of diced green chillies (with juices), one 4oz. Mix well.

Simmered salsa in a skillet with a spoon to show thickness.

Let the mixture heat up, stirring frequently. Allow the mixture to simmer for 10 minutes. The sauce should be thick.

Crack eggs into the tomato sauce

Make indentions in the sauce with a spoon. Then crack one egg into each of these indentations (4 to 6 eggs).

The sauce can be used to poach eggs.

Cover the skillet with a lid and allow the eggs to simmer in the sauce for between 7-10 minutes or until they reach your desired doneness. A set white with runny yolks will take seven minutes, while a fully cooked yolk takes ten minutes.