Poached Eggs in Salsa

Try this quick and super flavourful breakfast dish any day of the week

This recipe is called “huevos ahogados” in Spanish, which directly translates to “drowned eggs.” It’s one of our favourite brunch hacks to share with our customers at Solecito Foods and it’s probably one of the recipes we get the most comments on—people love it! By poaching your eggs in salsa and broth instead of water and vinegar, you end up with dish that is much more flavourful than your typical poached eggs.

Salsa is made from so many delicious vegetables and is a healthier alternative than so many of the other condiments people usually put on their eggs. Plus, there is no waste—you pour the whole thing in a bowl and use warm soft tortillas or a good crusty bread to soak up some of the extra sauce. It’s a quick and super flavourful breakfast!

Ingredients

• 4 eggs
• 1 container Solecito Salsa Verde (or salsa verde—green salsa—of your choice)
• Water, chicken or vegetable stock

Method

1. In a small saucepan, heat the salsa verde over medium-high heat. Add water or stock to achieve desired consistency. Once boiling, reduce heat to medium-low to maintain a simmer.
2. Gently crack the eggs, one at a time, into the saucepan, being careful not to break the yolk or drop shells in the salsa. (We recommend first breaking the egg into a small bowl and then adding them to the saucepan). Cook for 3-4 minutes for runny yolks and firm whites, or 5-7 minutes for fully cooked yolks.
3. Remove from heat and use a spoon to gently serve them in a bowl. Serve with a side of warm corn tortillas or bread.

Serves 2-4