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I promised you that I’d share my recipe for Mexican Poached Eggs, so here it is, but first let me tell you, I love this recipe!
It’s one of those recipes that is so simple to make and really requires very few ingredients. I try to always have corn tortillas, eggs, salsa and cheese around … so it totally works for us when I need to make something fast. It’s also economical, and can be made for any meal of the day.
I love to make this at breakfast time, but it is definitely a supper-worthy recipe. To make for a family, I’d just double, triple, or quadruple the recipe and adjust the amount of time that the eggs cook.
Maybe you work outside the home and you’re tired of eating take-out and frozen food. You can throw this together in about 10 minutes and your family will be so happy.
Since this dish comes together so quickly, it’s important to have your ingredients prepped and ready before you start. I set everything out and keep it real close to the stove.
You’ll need a frying pan with a lid for this. My cast iron pan doesn’t have a lid, so I use a plate to cover it. This works well, but the plate gets real hot, so I always have to remember to use a potholder to remove it.
Okay, enough messing around … let’s get right to it.
Mexican Poached Eggs
- Heat oil in a frying pan over medium heat, and cook corn tortillas just long enough to soften. Then remove to a plate.
- Put your salsa into the pan, being careful not to splatter.
- Crack the eggs into the salsa, sprinkle with salt and pepper and put the lid on.
- Let the eggs simmer just long enough to cook the whites and leave the yolk soft.
- Place the eggs onto the corn tortillas, cover with the salsa and top with the shredded cheese.
- Now, Go And Enjoy!
After you try these Mexican Poached Eggs, make sure and let me know how you liked it. Was it as easy as I said it would be? Remember to pin it for later so you can make it over and over.
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