Description
Drowned eggs, aka eggs poached in an authentic Mexican salsa. It’s extremely easy, quick and delicious!
Ingredients
Units
Scale
- 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
Instructions
- 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!
