Salsa with Eggs

Name: Salsa with Eggs
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 eggs; 2 tbsp salsa; 2 tbsp water; salt and pepper to taste

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings
1 serving
Calories
135 kcal
Course
Breakfast
Cuisine
North American

Salsa with Eggs

Dominic Levy

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

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Ingredients

Servings

2 eggs
2 tbsp salsa
2 tbsp water
salt and pepper to taste

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Instructions

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!

Notes

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

Nutrition Information

Show Details

Serving 1serving Calories 135kcal (7%) Carbohydrates 3g (1%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 327mg (109%) Sodium 352mg (15%) Potassium 213mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 629IU (13%) Vitamin C 1mg (1%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 135 kcal

% Daily Value*

Serving	1serving
Calories	135kcal	7%
Carbohydrates	3g	1%
Protein	12g	24%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	327mg	109%
Sodium	352mg	15%
Potassium	213mg	5%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	629IU	13%
Vitamin C	1mg	1%
Calcium	60mg	6%
Iron	2mg	11%