Whip up these easy Salsa Poached Eggs in just 10 minutes! Inspired by Mexican Huevos Ahogados, this healthy, flavorful recipe uses tomatillo salsa for a zesty twist that’s perfect for breakfast, lunch, or dinner.
Course:
Breakfast, brunch
Cuisine:
Mexican, Southwestern
Keyword:
eggs, salsa
Servings: 2servings
Ingredients
1 ½cups505 Southwestern Tomatillo Salsaor, really, any type of salsa
1/3 cupUP TO 1/3 cup chicken broth or vegetable stockmay not be needed
4large eggsfeel free to squeeze in 1 or 2 more eggs
sea salt and ground black pepper to taste
1/2cupcrumbled queso fresco cheeseor cheese of choice
1/2ripe but firm avocadosliced
handful of fresh cilantro leaveschopped
Extra topping ideas for serving: more salsa, sliced jalapenos, crumbled tortilla chips, sour cream, leftover taco meat, black beans or whatever else sounds good!
Instructions
Add salsa to generously cover the bottom of a 8” to 9” skillet. IF your variety of salsa seems extra thick, thin it down with the optional broth, starting a couple tablespoons at a time and stirring in until it makes a nice sauce.
Bring mixture to medium high heat until just starting to boil, then turn down to medium.
Carefully crack an egg and slide it in whole into salsa. Repeat for remaining eggs. Sprinkle tops of egg white and yolk with a bit of salt and pepper.
Lower heat to medium-low and let eggs simmer in the salsa for approximately 7-9 minutes.
Add crumbled cheese and for last couple minutes, add lid to skillet to help warm up/melt the cheese and set the yolk further.
Once the eggs have cooked to your preferred yolk doneness, remove from heat and top with cilantro, avocado slices and any other toppings you desire.