Drowned Eggs
"This recipe will make you a good amount of Salsa, which is great with chips and tacos of course, or you can use it for more drowned eggs, or dilute it to make a simple soup. Be creative!"
Makes6 drowned eggs and 3 cups Salsa
Ingredients
- 8 Roma tomatoes, roasted
- 1 cup fresh cilantro, firmly packed
- 3 cloves garlic
- 1 habanero pepper (optional)
- 1/2 cup white onion, roughly sliced
- 1/2 cup chicken broth or water
- salt to taste
- 6 eggs
- freshly ground black pepper
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Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, prepare other ingredients.
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When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Blend for a few seconds until there’re no big chucks left. You just made an awesome Salsa!
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Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop 6 eggs into the Salsa. Don’t overlap the eggs.
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Cover and bring to a boil (about 5 minutes). Bring the heat down to medium and simmer for another 3-5 minutes based on how well you’d like to have your eggs done.
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Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!