I make quick meals like these Eggs Poached in Salsa all the time -- and it's all based on what's in the fridge!
Leftover refried beans, some Salsa from last night, a half jar of chicken stock, and eggs...how about poaching some eggs in the Salsa and then dipping some crispy, cheesy corn tortillas in it?!
Meals like this are a great way to liven up your breakfast routine and I hope you get some ideas from this quick post.
How To Make Quick Eggs Poached in Salsa
And did I mention it was fast? You can be eating in a matter of minutes if you're pulling leftovers from the fridge.
I had a single cup of this Roasted Tomato and Tomatillo Salsa sitting on the top shelf in the fridge:
And it was just a few inches away from a half full jar of this chicken stock. That combo is what triggered the craving 🙂
Most Salsa will be too thick to poach eggs so you'll usually want to thin it out a bit -- a 1:1 Salsa to stock ratio is a good starting point to keep in mind. It will always taste better when using stock, but you could use water in place of stock and you'll still get a good result.
I started this batch by simmering the Salsa in a smidge of leftover bacon drippings for a couple minutes.
This added fat will give the poaching broth a bit more savoriness, but you can definitely consider it optional.
Then I added a single cup of the chicken broth along with 1/4 teaspoon of salt.
Keep in mind that you may not need to add as much salt as I did if you're using store-bought stock.
Bring this mixture up to a boil and then reduce heat to a simmer.
Then add 2-3 eggs -- I find it easiest to crack the eggs into a small bowl and then gently slide them into the mixture to prevent breakage.
They'll need 4-6 minutes for runny yolks, or a bit longer for solid yolks. You can always tell how solid the yolks are by spooning one to the surface and giving it a nudge to test firmness.
As the eggs cook I usually put together the cheesy, crispy dippers.
The dippers are also dependent on what's in the fridge, so for this meal that meant:
I always keep some of those refried beans in the fridge so if you're new to them please give 'em a go! I get so many quick meals from them and they are dee-licious. Here's the full refried beans recipe.
I cooked these in a dry skillet over medium heat. Once they're pliable you can fold them in half to make mini quesadillas that work well for dipping in poached egg broth 🙂
And when the eggs are cooked you can serve 'em up!
I topped with a bit of freshly chopped cilantro and chowed down.
Dipping the mini-quesadillas in the broth is a real treat so please don't skip that step! And don't forget that there is tons of leeway on the fixings inside the tortillas, so feel free to use what you have available.
So good! I hope you are getting some ideas from the above pic 🙂
And don't forget the most important tip for this meal...
Let your fridge be the boss! I used to be much more picky, but now I regularly throw together meals like this and really enjoy them. Here's an example of being less picky...
The original Huevos Ahogados post uses a tomato-based Salsa for the broth and that is my preferred starting point for this dish. The leftover Salsa I used here had some tomatillos in it and while their tartness isn't at the top of my list for Huevos Ahogados, it still makes for a unique, satisfying meal that beats the take-out options in my area by a mile.
So it was one notch less than perfect, but it was fast, delicious, and since we're using leftovers it's free too right?
Quick Eggs Poached in Salsa
- 1 cup salsa
- 1 cup stock
- 2-3 eggs
- 1/4 teaspoon salt
- smidge of lard, or oil (optional)
- freshly chopped cilantro (optional)
For the Dippers (optional):
- 3-4 corn tortillas
- refried beans
- pickled jalapenos
- Add a smidge of lard or oil to a small saucepan (optional). Add the salsa and cook briefly over medium heat, stirring regularly. Note: it's best to use a small, narrow pan for this recipe so there's enough depth to poach the eggs.
- Add a single cup of stock to the salsa along with 1/4 teaspoon of salt. Bring this mixture up to a boil, then reduce heat to a simmer.
- Add 2-3 eggs to the mixture. I usually crack the eggs in a small bowl and then slide them gently into the pan. Cook for 4-6 minutes for runny yolks, or a bit longer for firm yolks. You can test their doneness by spooning one to the surface and giving the yolk a nudge to see how firm it is.
- As the eggs cook you can build the dippers. There is lots of leeway on these mini-quesadillas so feel free to use what you have available. I put three corn tortillas in a dry skillet over medium heat and added: a thin layer of these refried beans, cheese, and some diced Pickled Jalapenos and Onions. Once the tortillas are pliable I usually fold them in half and then cook each side until light brown spots are forming.
- When you are happy with the firmness of the eggs (5 minutes for this batch) then serve up the broth and eggs in a small bowl and surround it with your freshly made dippers. Enjoy!
Want to see the latest post? Here it is... Easy Tostada Bar for 15.