I imaginee folks in the southwest drench their eggs in salsa on a regular basis. I didn’t attend the egg and salsa flavor-party until much later in life. We had all sorts of egg dishes when I was growing up, but never anything with so much flavor and heat like salsa. It seems like such a simple thing, but salsa just wasn’t on our breakfast table. More and more I have been adding salsa to my breakfasts – spicing things up with salsa on the side… until now.
Recently, the Mister and I attended a holiday food and craft fair. We sampled everything from fresh peach iced tea, delicious dips, to handmade toffee! We loved it all, but this El Fuego salsa really hit us in the kisser. It was so flavorful and fresh, we couldn’t say no and adopted our own container of it to bring home with us.
We really like Eggs in Purgatory in this household, so I figured, why not try to cook eggs in salsa this time around? Holy mackerel! I feel like I should have been doing this since the day I learned how to toast a piece of bread. This meal is so easy, it seems impossible that it tastes so good. But it does. And that’s the miracle that cooking is sometimes. Because the eggs turn out perfectly and we used such a flavorful salsa, I would even serve this as a nice brunch for guests. Heck, it makes a great weeknight meal too.
Now the key here is to get some pow-kisser salsa. I’m not necessarily talking heat here. I’m talking freshness and flavor. You really don’t want to have a bland salsa. So find your favorite salsa, add some eggs and enjoy!