Quick Eggs Poached in Salsa

Name: Quick Eggs Poached in Salsa
Prep time: 5 min
Cook time: 10 min
Yield: 1 serving
Ingredients: 1 cup salsa; 1 cup stock; 2-3 eggs; 1/4 teaspoon salt; smidge of lard, or oil (optional); freshly chopped cilantro (optional); 3-4 corn tortillas; refried beans; cheese; pickled jalapenos

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
1
Calories
383 kcal
Course
Main Course, Breakfast, Condiments
Cuisine
Vegetarian

Quick Eggs Poached in Salsa

Ximena Brandt

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I make quick meals like these Eggs Poached in Salsa all the time -- and it's all based on what's in the fridge!

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Ingredients

Servings

1 cup salsa
1 cup stock
2-3 eggs
1/4 teaspoon salt
smidge of lard, or oil (optional)
freshly chopped cilantro (optional)

For the Dippers (optional):

3-4 corn tortillas
refried beans
cheese
pickled jalapenos

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Instructions

I had a single cup of this Roasted Tomato and Tomatillo Salsa in the fridge so that was my starting point, but keep in mind that you can use just about any Salsa for this recipe. If I was making the Salsa from scratch I would probably choose a tomato-only salsa like this Tomato Jalapeno Salsa.
Add a smidge of lard or oil to a small saucepan (optional). Add the salsa and cook briefly over medium heat, stirring regularly. Note: it's best to use a small, narrow pan for this recipe so there's enough depth to poach the eggs.
Add a single cup of stock to the salsa along with 1/4 teaspoon of salt. Bring this mixture up to a boil, then reduce heat to a simmer.
Add 2-3 eggs to the mixture. I usually crack the eggs in a small bowl and then slide them gently into the pan. Cook for 4-6 minutes for runny yolks, or a bit longer for firm yolks. You can test their doneness by spooning one to the surface and giving the yolk a nudge to see how firm it is.
As the eggs cook you can build the dippers. There is lots of leeway on these mini-quesadillas so feel free to use what you have available. I put three corn tortillas in a dry skillet over medium heat and added: a thin layer of these refried beans, cheese, and some diced Pickled Jalapenos and Onions. Once the tortillas are pliable I usually fold them in half and then cook each side until light brown spots are forming.
When you are happy with the firmness of the eggs (5 minutes for this batch) then serve up the broth and eggs in a small bowl and surround it with your freshly made dippers. Enjoy!

Nutrition Information

Show Details

Calories 383kcal (19%) Carbohydrates 56g (19%) Protein 19g (38%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.03g Cholesterol 327mg (109%) Sodium 3387mg (141%) Potassium 937mg (27%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 2225IU (45%) Vitamin C 5mg (6%) Calcium 186mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 383 kcal

% Daily Value*

Calories	383kcal	19%
Carbohydrates	56g	19%
Protein	19g	38%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Trans Fat	0.03g	2%
Cholesterol	327mg	109%
Sodium	3387mg	141%
Potassium	937mg	20%
Fiber	10g	40%
Sugar	13g	26%
Vitamin A	2225IU	45%
Vitamin C	5mg	6%
Calcium	186mg	19%
Iron	4mg	22%