Interesting name, isn’t it?
The first time I had those eggs was in Valle De Bravo, Mexico. When our half Canadian half Mexican friend Suzanne spelt out the name of this egg dish, I decided that I must learn how to make it, because the name sounded…hmmm, how do I describe it? Official, serious or fancy!? Drowned Eggs!
Eggs drowned in what? It triggered my imagination, but Suzanne quickly dragged me back.
“You know how to make a Salsa, right?” Suzanne looked at my eager face while cooking.
“Yeah?!” I nodded.
“You just cook eggs in the Salsa until the eggs are done. That’s it!”
After devouring four eggs in a row, I still couldn’t believe how easy it was to make these incredibly savory eggs! You know what? The truth is that IT IS THAT EASY!
Let me tell you what’s really happening there. It’s basically poached eggs in tomato and cilantro sauce, aka the Salsa!
If you have been following along, you know I have shared some authentic Mexican cuisine that I learned in Mexico on my previous food blog. Salsa is surely one of them. If this is your first time visiting this website, WELCOME! I think you will love this recipe.
The ingredients for the Salsa are the same as the ingredients for this Chicken Tortilla Soup base.
It starts with roasting Roma tomatoes to bring out the most flavor. Then blend together with cilantro, garlic, onion in chicken broth. The only difference is that we are going to make it a little thicker than the soup base this time. How? By blending the ingredients in less chicken broth for a little less time.
Once the Salsa is ready, drop the eggs in it and bring to a boil. Simmer time varies depending on how well you would like your eggs to be done. I like mine with very soft or even runny yolk.
We love love love having those as breakfast! 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!
This recipe will make you a good amount of Salsa, which is great with chips and tacos of course, or you can use it for more drowned eggs, or dilute it to make a simple soup. Be creative!
All right! My dear friends, get your food processor/blender ready please. We have got a great dish to make! Cheers!Print
- Yield: 6 drowned eggs and 3 cups Salsa
- Category: Salads/ Sides
- Cuisine: Mexican
- 8 Roma tomatoes, roasted
- 1 cup fresh cilantro, firmly packed
- 3 cloves garlic
- 1 habanero pepper (optional)
- 1/2 cup white onion, roughly sliced
- 1/2 cup chicken broth or water
- salt to taste
- 6 eggs
- freshly ground black pepper
- Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, prepare other ingredients.
- When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Pulse chop until there are no big chunks left. You just made an awesome Salsa!
- Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop 6 eggs into the Salsa. Don’t overlap the eggs.
- Cover and bring to a boil (about 5 minutes). 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.
- Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!