If you love shakshuka, you’re going to love these Salsa Poached Eggs! Just like shakshuka, these eggs are poached in a rich tomato-based sauce, but I’ve traded in the sweet bell pepper and paprika for a sort of cooked salsa made with onion, garlic, diced tomatoes, and green chiles, giving it a southwest spin. The result is a really tasty and filling dish that can be served for breakfast, brunch, lunch, or dinner. And, as always, I’ve got multiple serving suggestions and optional add-ins for you below so you can make it your own!
How to Serve Salsa Poached Eggs
I originally posted this recipe as a bowl meal served over grits. The tomatoey sauce goes perfectly with a hot bowl of grits, or even better yet, cheese grits, but it’s great served other ways as well. These saucy eggs also go great with tortilla chips. You can either serve the eggs in a bowl with tortilla chips crushed over top, or scoop the chips right into the sauce. Or, if you’re a rice person, serve the eggs and plenty of the sauce from the skillet over a bowl of warm rice.
What Else Can I Add?
I love this recipe because it’s really flexible. There are so many things you can add if you have them on hand. Try adding the following ingredients to the sauce:
- Jalapeños
- Chipotle powder (for extra smoky-spicy flavor)
- Black beans
- Chorizo
- Fire-roasted corn
And you can also get creative with the toppings! Here are some extra topping ideas for your salsa poached eggs:
- Cheddar cheese
- Sour cream
- Avocado
- Hot sauce
Make 4-6 Eggs
I cooked four eggs in my “salsa” but you could probably fit six if you wanted to try to stretch it a little further!
Salsa Poached Eggs
Servings 4Ingredients
- 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
- 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.
- Add the diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water. Stir to combine.
- 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.
- Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.
- 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).
- Once the eggs are cooked, garnish with sliced green onion and chopped cilantro, then serve with tortilla chips or over a bowl of grits.
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Nutrition
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How to Make Salsa Poached Eggs – Step By Step Photos
Start by dicing one yellow onion and mincing two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a deep skillet. Sauté over medium heat until the onions are soft.
Add one 15oz. can of fire-roasted diced tomatoes (with juices), one 4oz. can of diced green chiles (with juices), 2 Tbsp tomato paste, ½ tsp ground cumin, ½ tsp salt, ¼ tsp freshly cracked black pepper, and ½ cup water. Stir to combine.
Allow the mixture to come up to a simmer, stirring occasionally. Simmer the “salsa” for about 10 minutes. It should be a fairly thick sauce.
Use a spoon to make slight indentations in the sauce, then crack one egg into each indentation (four or six eggs total).
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’ve reached your desired doneness. Set whites with runny yolks will be about seven minutes while a fully cooked yolk will take about ten minutes.
Garnish with sliced green onions and chopped cilantro (optional).
Serve hot with tortilla chips or over a bowl of rice or grits.
I made almost exactly the same thing recently with a leftover ragout of tomatoes, zucchini, onions, and chicken sausage. I reheated it and then baked the eggs in the ragout in a 375 deg. oven for about 18 minutes. Some grated Parmesan over the top it was fantastic. Leftover polenta on the side – I made it again a week later it was so good.
Awesome!
Oh yum. That would be great for dinner!
Looks delicious! Will try it today :)
Oooo, this looks fantastic – poached eggs and grits?!?
This reminds me of one of my favorite huevos rancheros recipes! I’m going to try it over refried black beans. I’ve actually never had grits (from Northern California) – want to try them separately first :)
Joshua, I’m in New Orleans.
are you in or around Lafayette, LA?
I thought of brinner before you even mentioned it!
Correct, I did not drain the tomatoes (or the chiles) and still added a 1/2 cup of water. You probably could poach four eggs, remove them, and then add four more. Nice thinking!
Chandra – Genius!
also i was thinking do yu think the sauce could withstand one taking the eggs out and then another go round with 4 new eggs?
i wanna make this but i am wondering why add the 1/2 cup of water, if the tomatoes aren’t drained? please fill a novice in :) thanks
I was having a hard time getting the eggs in, then I set my ladle where I wanted the egg, cracked the egg into the ladle, and poured it out. It kept the eggs nice and contained, and I was able to get 6 in a regular skillet with out messing up all the other eggs!
Not only an interesting recipe, but the photographs are really sharp and enticing, too. Nice blog!
Looks like a nice Western take on shakshouka!