Mexican Style Poached Eggs
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Eggs are poached in a salsa based sauce. These make a great breakfast whether served atop a tostada shell with beans and cheese or served on a plate with a side of tortillas. You can adjust the heat by changing the type of salsa you use.
  • 2 tablespoons olive oil
  • 1-2 cloves garlic, finely chopped
  • ½ medium onion, chopped
  • 1 medium to large Roma tomato, chopped
  • 1 (16 ounce) jar of salsa (I used mild, but you can use medium or hot depending on your preference)
  • 4 - 5 large eggs
  • Corn Tortillas for serving
  • Refried Beans (optional) for serving
  • Shredded Cheese for serving
  1. Heat oil in pan.
  2. Add garlic and onion and cook over medium heat until onion begins to become translucent, but don't allow garlic to burn.
  3. Add chopped tomato and cook for 2-3 minutes.
  4. Add salsa, stir well, and bring to a boil.
  5. Reduce heat to low and allow to simmer until the sauce has thickened slightly.
  6. Add 4 to 5 eggs to the sauce as follows. Create a well in the sauce with your spoon and drop in the egg which has been removed from it's shell. Repeat until all eggs have been evenly spaced in the pan.
  7. Place lid on pan and allow eggs to cook for 3 - 5 minutes or until white is set. If you want the yolks to be hard as well, you will need to allow the eggs to poach for a couple more minutes.
  8. Serve eggs on tortillas that have been topped with beans or on a plate with a side of refried beans and some warm tortillas.
  9. Top with shredded cheese.
Recipe by Patty Cake's Pantry at