Salsa with Eggs

5 from 2 votes

These Eggs Poached in Salsa is a simple, low calorie, and delicious way to change up your breakfast!

Course Breakfast

Cuisine north american

Prep Time 5

Cook Time 7

Total Time 12

Servings serving

Calories 135kcal

Spray the bottom of a small frying pan with nonstick spray.
Add the salsa and water into the pan and put it on the stove on a low heat. Allow the layer of liquid to come to a boil. Use a spoon or a spatula to clear two pockets in the salsa. Crack one egg into each of these holes.
Use a spoon to pour the hot water/salsa from around the egg over the yolk. The heat of this liquid should cook the top of the eggs while the bottom is cooking in the pan. Alternate between spooning liquid over the eggs, and putting the lid on the pan until the egg white has cooked on top and bottom of the eggs but the yolk is still runny.
Remove the eggs and salsa from the pan and sprinkle with salt and pepper. Serve with crusty bread. Enjoy!

Recipe copyright The Foreign Fork. For educational or personal use only.

Eggs: I always like using fresh eggs if I can find them, as they have sooo much more flavor than store-bought eggs! You can use whatever you normally keep in the fridge at home.
Salsa: You can make salsa from scratch, or use a store bought version. If making salsa from scratch, consider this delicious Pico de Gallo! It may be best to use a waterier salsa, as this will give more liquid for the egg to be poached in.
I love serving these eggs with a slice of crusty bread!
If you don’t like poached eggs, you can always fry eggs and then add warm salsa to the top of them after