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Salsa Poached Eggs (Inspired by Huevos Rancheros)
Creamy eggs poached in your favorite salsa!
Not only is this method relatively simple and easy, but it’s also abundantly flavorful since the eggs soak up so much of that tangy zip from the salsa while they’re bathing (hot tubbing 🤣) in it.
Flavor-infused eggs?! Sign me up!
I really enjoy having eggs for any meal of the day, but this method is a welcome level above my normal go-to (scrambled) thanks to all the savory goodness happening in the pan.
Breakfast, Brunch, Lunch, or Dinner… gosh even snack time. This entire dish just works for me anytime I need to make something quick and satisfying.
You can enjoy your eggs and salsa in a bowl with some diced avocado, or make it a heartier meal that’s more huevos rancheros style by serving it on top of hot corn tortillas.
Special note:
Yes, this is similar to Mexican huevos rancheros, which are traditionally made with fried eggs and fresh salsa served over a fried corn tortilla and often with beans.
I did not use tortillas or beans and the eggs are poached rather than fried, so while we didn’t title this recipe “huevos rancheros” I did want to clarify and acknowledge the differences.
Don’t forget all of your favorite toppings!
Whenever we make a huge batch of homemade salsa or pico and have leftovers, this is what I’m making the next day!
Here are our favorite salsa recipes to make:
Maybe you have a few jars of salsa sitting in the pantry or the fridge that need to be used up? This is perfect for that as well!
You can also purchase your favorite fresh salsa from your local grocery store. Just make sure to read through the ingredients. We want tomatoes, onion, peppers, herbs, and spices. Skip the extra additives.
4 servings
Ingredients:
- 2 tsps avocado oil
- 2 cups salsa or pico de gallo
- 4-6 large eggs
- sea salt and ground black pepper to taste
- 1/2 cup freshly grated cheese of choice
- 1 ripe but firm avocado, diced
- 2 green onions, sliced
- a handful of fresh cilantro leaves
Instructions:
Preheat your oven to 425 degrees f.
Add the avocado oil to an oven-safe skillet and heat over medium heat on your stovetop.
Spread the salsa into the bottom of the skillet.
Once the skillet is hot and the salsa starts to bubble, use the back of a spoon to make small spaces and very gently crack the eggs into each one.
Season lightly with sea salt and pepper.
Then sprinkle with the cheese.
Place your skillet in the preheated oven and bake for around 8-12 minutes, or until the eggs are done to your liking. Less time for runny/jammy yolks, more time for firm yolks.
To serve, sprinkle with diced avocado, green onions, and garnish with fresh cilantro.
Enjoy while hot.
❤️Rachel
Salsa Poached Eggs (Inspired by Huevos Rancheros)
Persons
4
Ingredients
- 2 tsps avocado oil
- 2 cups salsa or pico de gallo
- 4-6 large eggs
- sea salt and ground black pepper to taste
- 1/2 cup freshly grated cheese of choice
- 1 ripe but firm avocado, diced
- 2 green onions, sliced
- a handful of fresh cilantro leaves
Instructions
- Preheat your oven to 425 degrees f.
- Add the avocado oil to an oven-safe skillet and heat over medium heat on your stovetop.
- Spread the salsa into the bottom of the skillet.
- Once the skillet is hot and the salsa starts to bubble, use the back of a spoon to make small spaces and very gently crack the eggs into each one.
- Season lightly with sea salt and pepper, then sprinkle with the cheese.
- Place your skillet in the preheated oven and bake for around 8-12 minutes, or until the eggs are done to your liking. Less time for runny/jammy yolks, more time for firm yolks.
- To serve, sprinkle with diced avocado, green onions, and garnish with fresh cilantro.
- Enjoy while hot.
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