It’s basically poached eggs in tomato and cilantro sauce, aka the Salsa! It only takes 5-8 minutes to poach eggs in pre-prepared Salsa. Who can say no to such a quick, healthy and delicious breakfast, appetizer or side dish. However you want to categorize it, it fits!
Total Time
20min
4.2
10 Ratings
Author: StreetSmart Kitchen
Servings:
2
Ingredients
•
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
Eggland's Best Classic Eggs
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Roast Roma Tomato (8) for 10 minutes.
3.
When tomatoes are done, quarter them. Combine tomatoes, Habanero Pepper (1), Garlic (3 clove), Chicken Broth (1/2 cup), and White Onion (1/2 cup) your food processor or blender.
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!
5.
Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop Egg (6). Don't overlap the eggs. Cover and bring to a boil, about 5 minutes.
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.
7.
Sprinkle with Ground Black Pepper (to taste) and Fresh Cilantro (1 cup). Serve!
Nutrition Per Serving
CALORIES
305
FAT
15.0 g
PROTEIN
21.4 g
CARBS
19.7 g
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