I’ve talked before about my dad’s passion for cooking and creating new dishes – emphasis on new. We always joked growing up that we never had the same meal twice, because my dad never used measurements or recipes. As delicious as his meals always are, it is incredibly frustrating to try to learn to make his recipes. Since he doesn’t measure anything, he cooks by feel and by taste, making it very difficult to communicate his method. Not to mention that fact that he enjoys torturing us by refusing to tell us what ingredients he used – “Oh you know, a little of this, a little of that…”
Thankfully my dad occasionally comes up with a meal that is simple enough that I can actually make it myself. When he came to visit a few years back, he made us breakfast on a weekend morning. He took a quick glance around our kitchen, and whipped up what we have been calling “salsa eggs” since then. It was so simple, easy, and flavorful that it became a regular weekend breakfast for my husband and I. My dad’s original version was topped with cheese, but we have found that we like it just as much without it. If you like cheese substitutes, you could melt a little on top of each egg, but I prefer them without.
2 ½ cups medium salsa (not chunky)
¾ cup chicken broth
Salt and pepper
- Stir salsa and broth together in a skillet over medium heat. Bring to a gentle boil.
- Crack each egg gently into the salsa mixture, so that they are not touching. Tip: Use a small prep bowl to drop each cracked egg gently into the salsa mixture. This allows you the chance to make sure that there are no shell pieces in the egg, and it helps the egg keep its shape while it cooks.
- Reduce heat to medium-low and season each egg with salt and pepper. Cover and cook eggs for 7-10 minutes, until they are done to your preference. Cooking time will vary depending on your pan and your stove. Check the doneness of the eggs every few minutes to be sure.
- Scoop eggs out of the pan and spoon salsa over them. Enjoy them by themselves or with toast.