Poached eggs and tomato salsa. Toast the bread, butter it and put a handful of leaves on top. When the eggs are cooked remove them from the water with a slotted spoon onto some kitchen roll. Put the eggs on top of the toast and add a spoonful of salsa on top of each.
Add avocado, tomato, chives and balsamic vinegar. Top with the eggs, season with black pepper and serve. Huevos Ahogados, or "drowned eggs" in English, is a Mexican breakfast dish made from eggs that are poached and cooked in a delicious tomato-based salsa.
Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, poached eggs and tomato salsa. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Poached eggs and tomato salsa is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Poached eggs and tomato salsa is something which I have loved my entire life.
Toast the bread, butter it and put a handful of leaves on top. When the eggs are cooked remove them from the water with a slotted spoon onto some kitchen roll. Put the eggs on top of the toast and add a spoonful of salsa on top of each.
To get started with this recipe, we have to first prepare a few ingredients. You can cook poached eggs and tomato salsa using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Poached eggs and tomato salsa:
- {Prepare of Bread (tiger bread / sourdough is best).
- {Take of Spinach or lambs lettuce.
- {Make ready of Fresh, organic eggs.
- {Prepare of Butter.
- {Get of Homemade tomato salsa (separate recipe).
- {Take of White wine vinegar.
The spiciness of the salsa varies from recipe to recipe, as do the types of peppers used. Some variations use jalapenos and others use dried chiles like guajillos and chile de arbol. Crack the eggs into small bowls first, then add them to the simmering Salsa mixture. Directions: In a large, deep skillet, heat oil over medium-high heat.
Steps to make Poached eggs and tomato salsa:
- Boil a pan of water, you want to be simmering very slowly..
- Add a splash of vinegar.
- Drop the eggs in the water (shell on) for 10 seconds. Take them out and crack one into a bowl. Slowly lower it into the pan of water. Do the same with the other..
- Toast the bread, butter it and put a handful of leaves on top..
- When the eggs are cooked remove them from the water with a slotted spoon onto some kitchen roll..
- Put the eggs on top of the toast and add a spoonful of salsa on top of each. Season to taste..
When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. Heat salsa in a shallow pan until small bubbles form. Cover pan and let the eggs poach in the sauce until done. Uncover and sprinkle with cheese during the last minute or two. Serve on warmed corn tortillas with guacamole, sour cream and salad, if desired.
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