Drowned Eggs

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8

Roma Tomatoes

1 cup

Fresh Cilantro , firmly packed

3 cloves

Garlic

1

Habanero Pepper

(optional)

1/2 cup

White Onions , roughly chopped

1/2 cup

Chicken Broth

or Water

to taste

Salt

6

Eggs

to taste

Ground Black Pepper

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 (1/2 cup) , and White Onions (1/2 cup) 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 (1 cup) . Serve!