Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Roast
Roma Tomatoes (8)
for 10 minutes.
Step 3
When tomatoes are done, quarter them. Combine tomatoes,
Habanero Pepper (1)
,
Garlic (3 cloves)
,
Chicken Broth (120 mL)
, and
White Onions (80 g)
your food processor or blender.
Step 4
Add a pinch of
Salt (to taste)
. Blend for a few seconds until there’re no big chucks left. You just made an awesome Salsa!
Step 5
Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop
Eggs (6)
. Don't overlap the eggs. Cover and bring to a boil, about 5 minutes.
Step 6
Bring the heat down to medium and simmer for another 3-5 minutes based on how well you'd like to have your eggs done.
Step 7
Sprinkle with
Ground Black Pepper (to taste)
and
Fresh Cilantro (15 g)
. Serve!
