A delectable one pan breakfast packed with subtle spices and mouthwatering flavor.
While a classic plate of bacon and eggs is one of life’s most enjoyable meals, sometimes you need to branch out and enjoy a different type of breakfast. This simple tomato salsa poached egg dish can be made in one pan, combining beautifully subtle spices and chorizo sausage with perfectly cooked eggs. It’s rapidly become a firm favorite in my household!
This tomato salsa poached eggs can be made simply (like my version here), using canned tomatoes and a store bought salsa dip. The spice mix is subtle and adaptable. There’s scope to bring the heat if you fancy it – dried cayenne or fresh jalapenos – or add other herbs and spices to send the flavor into a different direction (citrus and coriander works delightfully, as do Italian herbs). I love how simple it is! It takes just a couple of refrigerator and pantry ingredients to whip up a breakfast that rivals my favorite brunch spot in town.
One word: chorizo. I love how yummy this dish is considering you do little more than mix herbs and chop up chorizo and onion as preparation. Cooked in the one pan, the gentle warmth of the chorizo sausage provides all the oil you need to help bring along the tomato salsa, and it adds layers of rich, meaty flavor to the dish as a whole.
While I’m generally limited when cooking eggs (simply fried or scrambled is my method) dropping a half dozen eggs into the sauce so they can poach at their own pace does wonders for my confidence, and I can cater to people’s tastes – these eggs can be poached hard, or soft and gooey easily, and served straight from the pan.
If you have friends visiting, or are looking to impress the family with a delicious and visually impressive Sunday get-together meal that you’ve ‘just thrown together,’ then tomato salsa poached eggs should be right at the top of your list.
One Pan Tomato Salsa Poached Eggs
5m prep time
25m cook time
- 6-8 eggs
- 2 chorizo sausages, cut into large chunks
- 1/2 red onion, chopped finely
- 1 (14 oz) can diced tomatoes
- 1 (10 oz) can mild salsa dip
- 1 tablespoon red wine vinegar
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Kosher salt and black pepper, to taste
- Combine garlic powder, cumin, coriander, and sweet paprika in a bowl then set aside.
- In a deep fry pan cast iron skillet, cook the chorizo and red onion until the meat's fat has melted and the onion is translucent.
- Add tomatoes, salsa dip, red wine vinegar, and herbs, and simmer at low heat for 3 minutes, stirring occasionally.
- Create spaces in the mixture, and crack desired number of egg into each space. Cook at at a low to mid temperature until eggs are full poached.
- Sprinkle with salt and pepper, then serve with a thick slice of toasted bread, like Turkish or ciabatta.
Recipe adapted from Budget Bytes