Print Recipe
5 from 1 vote

Eggs Poached in Chipotle Salsa

Poaching eggs in Salsa is an easy way to fire up your breakfast routine! You can serve them up in the broth for a quick meal, or feel free to use the Huevos Rancheros serving style that I used for this batch.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Mexican
Servings: 3
Calories: 173kcal
Author: Mexican Please

Ingredients

  • 4 plum tomatoes
  • 1/2 onion
  • 2 garlic cloves
  • 3 chipotles in adobo
  • 6 eggs
  • 3 cups stock
  • 1/2 teaspoon salt (plus more to taste)
  • oil (or lard)

Optional serving style:

  • tostada shells or corn tortillas
  • refried beans
  • Queso Fresco
  • freshly chopped cilantro

Instructions

  • Start by rinsing and de-stemming the tomatoes. Roast them in the oven at 400F for 20 minutes or so.
  • Once roasted add the tomatoes to a blender along with: 1/2 onion, 2 peeled garlic cloves, and 1-3 chipotles in adobo. Combine well. I used 3 chipotles for this batch, but it's best to start with only a single chipotle if you want a milder batch -- you can always add more to increase the heat level to your liking.
  • Add a glug of oil (or bacon drippings!) to a saucepan over medium heat. Once heated add the Salsa mixture from the blender and cook for a couple minutes. Add 3 cups of stock along with 1/2 teaspoon of salt. Stir well and bring this mixture to a boil, then reducing heat to maintain a steady simmer. Salt to taste (I added another pinch).
  • Crack the eggs into small bowls first, then add them to the simmering Salsa mixture. Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks. I usually cook them in batches of 2 or 3 instead of cooking them all at once.
  • For a quick meal, simply serve the poached eggs in a bowl along with plenty of the Salsa broth, topping with your choice of fixings.
  • I served this batch Huevos Rancheros style. I added refried beans to warmed up tostada shells, topped them with the poached eggs and chunkier parts of the Salsa broth, and sprinkled them with Queso Fresco and freshly chopped cilantro.

Notes

I'm in the habit of scraping out the seeds of the chipotles as they seem to harden over time.  More info on working with chipotles in adobo. 
4-6 minutes will give you poached eggs with runny yolks.  Cook a couple minutes longer for firm yolks. 

Nutrition

Calories: 173kcal | Carbohydrates: 12g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 1648mg | Potassium: 344mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2414IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg