Preheat oven to 350 degrees F (180 degrees C). Roast
Roma Tomatoes (8)
for 10 minutes.
When tomatoes are done, quarter them. Combine tomatoes,
Habanero Pepper (1)
Garlic (3 cloves)
Chicken Broth (1/2 cup)
White Onions (1/2 cup)
your food processor or blender.
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!
Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop
. Don't overlap the eggs. Cover and bring to a boil, about 5 minutes.
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.
Ground Black Pepper (to taste)
Fresh Cilantro (1 cup)