Fresh Salsa Eggs

All good things in life include salsa. Give me any combination or variety, and chances are I will definitely eat my weight in salsa. These salsa eggs are no exception. If you want an impressive breakfast/brunch for a crowd or are looking for a tasty vegetarian dinner, look no further than these fresh salsa eggs.

I opted to make the easiest homemade salsa. It was so easy, it mostly included me adding ingredients to the food processor, minus a recipe. If you want to make this meal even more simple, try using your favorite jarred salsa. However, I must say the fresh salsa not only has more flavor, but it also allows you to control the sodium and other ingredients. Don’t forget to enjoy this meal with some warm, soft tortillas — corn and flour are both welcome. Bonus points if you make those homemade too!

(Serves 4)

4 roma tomatoes, roughly chopped
1/2 medium white onion, chopped
1 jalapeño, finely chopped (you can add more if you like spicy)
1/4 cup cilantro, finely chopped
1 clove garlic, minced
1 teaspoon fresh lime juice
salt/pepper, to taste
2 tablespoons oil
4-5 eggs
1 tablespoon cilantro, chopped (for garnish)
Tortillas, for serving

Begin by making the salsa. Note: you can make this up to three days ahead of time. For the salsa, add the onion, jalapeño, cilantro and garlic to a food processor. Pulse a few time to roughly blend the ingredients. Next, add the tomatoes, lime juice, salt and pepper. Pulse just enough to incorporate the ingredients. The salsa should be blended and slightly chunky, but not runny. Set the salsa aside.

Next, remove the eggs from the refrigerator and allow to get to room temperature. Preheat the oven to 350 degrees. Heat the oil in a medium skillet or cast iron skillet on medium heat. Add enough salsa to coat the bottom of the pan (I used about 3/4 of the salsa and saved the rest for future snacking). Allow to cook for 2-3 minutes. Next make wells to place the eggs. Carefully crack the eggs into each well and season with salt and pepper. Transfer the eggs to the oven and cook for an additional 5-7 minutes, just enough to allow the eggs to set. Remove the eggs from the oven, garnish with cilantro and serve with tortillas. If you’re feeling extra fancy, this can also be topped with crumbled cotija cheese and your favorite hot sauce.

The combination of slightly spicy salsa, runny yolks and warm tortillas will not disappoint (especially that runny yolk)! Enjoy!

Elizabeth Canas