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.
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, poached eggs and tomato salsa. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Poached eggs and tomato salsa is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Poached eggs and tomato salsa is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have poached eggs and tomato salsa using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Poached eggs and tomato salsa:
- {Get of Bread (tiger bread / sourdough is best).
- {Take of Spinach or lambs lettuce.
- {Prepare of Fresh, organic eggs.
- {Get 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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