Eggs Poached in Salsa 7


I’m a huge advocate for boy jobs and girl jobs. Chopping wood? Boy job. Oohing and awing over a beautiful fire? Girl job. Cooking? Stay out of my kitchen. Grilling in the snow? I’ll let the boys keep that one along with opening doors, pulling out chairs, and changing tires.

I have friends with whom I love to cook. Some of them, heart be still, are even men. But Garrett and I have a more segregated kitchen life. He ventures in for the occasional kiss or glass of water. At least, that’s how it goes most of the time.

Since we first met, he’s sworn up one side and down the other that he can cook. I had my doubts. And then he made breakfast.
I arrived to a kitchen filled with the a spicy tomato aroma. When I peered into the fry pan of bubbling salsa and asked him, “Whatchya doin?” He handed me coffee (he knows what’s good for him) and shooed me out of the kitchen.

It didn’t take long for breakfast to be on the table. The still bubbling frypan was filled with poached eggs and topped with cheese. We ate together, scooping up bits of runny yolk with chips. The man could cook.

Don’t worry. I’m still going to let him chop wood and kill spiders. There are some boy jobs which never go away.

Eggs Poached in Salsa
Serves 2

We started adding black beans to the salsa. They really make the dish heartier. You could also serve it with a dollop of sour cream on top.

16 ounces, semi thick salsa
1 cup black beans, drained and rinsed
4 eggs
¼ cup cheese (such as sharp cheddar)
Chips

Add salsa and beans to a medium fry pan with lid. Bring to a simmer over medium heat. Crack eggs into salsa, making sure each egg has its own space. Allow to cook until whites begin to turn white. Top with cheese, turn down heat to low and cover fry pan with lid.

Allow cheese to melt fully. Serve warm with chips.
Note: Best eaten directly from the pan with someone you like.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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