Name: Salsa Poached Eggs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Israeli, Mediterranean, Moroccan, Southwest, Tunisian
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)

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.

25 min total 5 min prep 20 min cook 4 187 cal

Instructions

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1 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.
2 Add the diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water. Stir to combine.
3 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.
4 Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.
5 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).
6 Once the eggs are cooked, garnish with sliced green onion and chopped cilantro, then serve with tortilla chips or over a bowl of grits.