Eggs Cooked in Salsa (Huevos Ahogados)
This Salsa Poached Eggs recipe is an easy dish of eggs cooked in salsa. It is one of my low-carb favorites made without tortillas or beans, but still big on flavor. You get that deliciously zippy flavor of tomato salsa plus the added protein boost from the eggs to keep you full without extra cabs. It’s an easy one-pan meal the whole family will love.
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.
Nutrition
Calories: 260kcal, Carbohydrates: 14g, Protein: 12g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 178mg, Sodium: 1012mg, Potassium: 667mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1136IU, Vitamin C: 9mg, Calcium: 171mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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