Salsa Poached Eggs

🧂 Ingredients

• 1 yellow onion ($0.32)
• 2 cloves garlic ($0.16)
• 2 Tbsp olive oil ($0.32)
• 1 15oz. can fire-roasted diced tomatoes ($1.00)
• 1 4oz. can diced green chiles ($0.67)
• 2 Tbsp tomato paste ($0.14)
• 1/2 tsp cumin ($0.05)
• 1/8 tsp cayenne ($0.02)
• 1/2 tsp salt ($0.03)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/2 cup water ($0.00)
• 4 large eggs ($0.93)
• 2 green onions, sliced ($0.20)
• 2 Tbsp chopped cilantro (optional, $0.10)

👨‍🍳 Instructions

1. 1

   Dice the onion and mince the garlic. Add both to a deep skillet with the olive oil and sauté over medium heat until the onions are soft.

2. 2

   Add the diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water. Stir to combine.

3. 3

   Allow the salsa to come up to a simmer, stirring occasionally. Let the salsa simmer for about ten minutes, or until it is slightly thickened.

4. 4

   Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.

5. 5

   Place a lid on the skillet, turn the heat down to medium-low, and let the eggs simmer in the sauce for 7-10 minutes, or until they reach your desired doneness (less time for runny yolks, more time for solid yolks).

6. 6

   Once the eggs are cooked, garnish with sliced green onion and chopped cilantro, then serve with tortilla chips or over a bowl of grits.