These salsa poached eggs are like a southwest spin on shakshuka. Eggs poached in a rich and flavorful tomato sauce with green chiles.
Instructions
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.
