Salsa Poached Eggs
These salsa poached eggs are like a southwest spin on shakshuka. Eggs poached in a rich and flavorful tomato sauce with green chiles.
Servings: 4
Calories: 187kcal
Ingredients
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 2 Tbsp olive oil $0.32
- 1 15oz. can fire-roasted diced tomatoes $1.00
- 1 4oz. can diced green chiles $0.67
- 2 Tbsp tomato paste $0.14
- 1/2 tsp cumin $0.05
- 1/8 tsp cayenne $0.02
- 1/2 tsp salt $0.03
- 1/4 tsp freshly cracked black pepper $0.02
- 1/2 cup water $0.00
- 4 large eggs $0.93
- 2 green onions, sliced $0.20
- 2 Tbsp chopped cilantro optional, $0.10
Instructions
- Dice the onion and mince the garlic. Add both to a deep skillet with the olive oil and sauté over medium heat until the onions are soft.
- Add the diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water. Stir to combine.
- Allow the salsa to come up to a simmer, stirring occasionally. Let the salsa simmer for about ten minutes, or until it is slightly thickened.
- Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.
- Place a lid on the skillet, turn the heat down to medium-low, and let the eggs simmer in the sauce for 7-10 minutes, or until they reach your desired doneness (less time for runny yolks, more time for solid yolks).
- Once the eggs are cooked, garnish with sliced green onion and chopped cilantro, then serve with tortilla chips or over a bowl of grits.
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Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Sodium: 706mg | Fiber: 2g