Description
Salsa Poached Eggs are a vibrant, one-pan breakfast or brunch dish featuring perfectly poached eggs simmered in a robust tomato salsa. This easy recipe delivers a punchy, flavorful meal with minimal prep, making it perfect for busy mornings or leisurely weekend feasts. Serve it with toast, tortillas, or over rice for a satisfying and healthy meal.
Ingredients
Scale
For the Salsa
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
For the Eggs
- 4 large eggs
For Serving
- Fresh cilantro, chopped (for garnish)
- Crumbled feta or queso fresco (optional)
- Warm corn or flour tortillas
Instructions
- Prepare the salsa base: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4 minutes. Stir in the garlic and jalapeño, cooking for another minute until fragrant.
- Simmer the salsa: Pour in the diced tomatoes (with juices), cumin, smoked paprika, salt, and black pepper. Stir well and bring the salsa to a gentle simmer. Cook for 7-8 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
- Poach the eggs: With the salsa gently bubbling, make four small wells in the sauce using a spoon. Crack an egg into each well. Cover the skillet with a lid and let the eggs poach in the salsa for about 5-7 minutes, or until the whites are set and the yolks remain slightly runny (or cooked to your preference).
- Finish and serve: Remove from heat. Sprinkle with chopped cilantro and crumbled cheese if desired, and serve immediately with warm tortillas for dipping.
Notes
- For extra heat, keep some jalapeño seeds in the salsa or add a pinch of red pepper flakes.
- You can use homemade or store-bought salsa as a shortcut—just simmer for a couple of minutes before adding the eggs.
- This recipe is easily doubled to serve a crowd; use a larger skillet.
- Try adding sliced avocado or a dollop of sour cream for a creamy finish.
Nutrition
- Serving Size: 1/2 recipe (2 eggs with salsa)
- Calories: 190
- Sugar: 5g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 372mg
