[RECIPE] Sassy Salsa Eggs

Who doesn’t love Mexican food? The flavors, the colors, the tons of cheese? Once in a while, Mexican food can be good for you. But in America, with Americanized tastes, not so much.

Huevos Rancheros is my all time favorite, but even the Weight Watchers site has a version that’s 9 PointsPlus! 9 Points? For breakfast? No siree! Not for me!

My Sassy Salsa Eggs are broken down into a much easier recipe and uses stuff already on hand. And best of all? They’re only 5 Points a serving!

EGG_Salsa_Verde_Eggs

Sassy Salsa Eggs

Serves 1 | 5 PointsPlus a serving

Ingredients:

  • 1/2 cup fresh salsa – any heat level you like  (Fresh salsa is the trick. The jarred stuff has added fat. Find fresh salsa in the produce aisle.)
  • 2 eggs, or egg whites, or egg substitute
  • 1  tbsp fat-free plain Greek yogurt (Like Fage  0%)
  • 2 tbsp reduced fat shredded cheese (like Mexican, or Sharp Cheddar)
  • Pinch of garlic powder
  • Pinch of salt
  • Pinch of pepper
  • 1 Tbsp fresh basil (optional)

Directions:

  1. If using the basil, if would be a really good idea to chop it up first. Roll your leaves together and use the sharpest knife you have to cut it into thin strips. Don’t use a serrated knife. I’m still working on getting my strips thinner.
  2. Spray a medium skillet with Pam and set over medium heat.
  3. Add half cup of salsa and gently warm through until the liquid at the edges is bubbling a little.
  4. Take your eggs and carefully crack them into the salsa, or if using egg substitute, pour it in a way that makes two pools of egg than mixing in with the salsa and becoming reaaaallly unappetizing.
  5. Sprinkle the eggs with garlic powder, salt and pepper to taste. I usually skip the salt and pepper.
  6. Take a cover that fits your pan, get a couple of tablespoons of water in the lid, and cover your eggs, steaming them in the salsa and added bit of water.
  7. Check Twitter on your smartphone or hey browse the other recipes here on Bitterlittlepearl.com for ideas on what to try next! All the while keep an eye on your eggs. If you want them done-done and the yolks hard as a rock, wait for about 1 minute 30 seconds. If you want the yolks runny (my fave) check them after about a minute. They go fast and continue to cook in the pan.
  8. When you have desired doneness turn off the heat, uncover, sprinkle with the cheese, and put the cover back on to melt the cheese.
  9. The idea is the eggs and salsa shouldn’t have stuck to the pan at all. Give it a gentle shake to loosen and you should be able to pour it onto the plate, cheese side up and all. If it sticks, most of your liquid cooked out, and give a gentle nudge with your spatula.
  10. Top with your yogurt and basil. Enjoy!

Protip: Rinse your skillet immediately! The salsa bits are like oatmeal, once the little bits and seeds dry on the pan, you’re going to need a sandblaster to get that crap off.

Now You Try!

What did you think? I made the mistake of picking up salsa verde when I made this and assumed it was mild. Boy was I wrong! Hoowee! But cooking it down did sweeten it up a bit. Try and experiment with other spice combos. I go simple for mine. Think of it this way, you get protein and a much-needed serving of veggies to start your day! Awesome, huh?

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