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I’ve been on a bit of a Mexican/Tex-Mex kick lately.  Luckily, Mexican is my fireman’s favorite food genre.  He spent all his summers working in construction during high school and college and was quick to adopt his co-workers tastes in taqueria cuisine as well as all the ‘colorful’ expressions that only North-Mexican construction crew could teach their token gringo.

This recipe is based on Robb Walsh’s The Tex Mex Cookbook, for ‘Ox Eyes’ or eggs poached in salsa.  Served with fresh flour tortillas (recipe from the same cookbook) and mashed pinto beans (my healthier version of refried beans), this is a great dish for breakfast or a vegetarian dinner.  And as I’ve said before, eggs really are a fantastic and affordable protein!


If you wanted a great time-saver, you could use a jar of your favorite prepared salsa and jazz it up with a few herbs and have a great poaching-salsa for your eggs.

Eggs In Hell – served with mashed pinto beans and homemade flour tortillas

Serves 3-5 – cost approx $.75 per serving, including sides


  • 1 Tbs vegetable oil
  • 1/2 onion, minced ($.11)
  • 5 cloves garlic, minced
  • chipotle chilis in adobo, chopped, to taste – I used 2 and it was super spicy!
  • 1 can diced tomatoes with green chilis ($.50)
  • 1 cup vegetable stock
  • 1/4 bunch cilantro, minced, divided use ($.10)
  • garlic salt, to taste
  • 5 eggs ($.63)

In a large saute pan, heat the oil and saute the onion and garlic for about 5 minutes.  Add in the chipotle chilis, diced tomatoes, and vegetable stock.  Bring to a simmer and continue to simmer 5-10 minutes to reduce, making a yummy and spicy salsa.  Add garlic salt to taste and half of the cilantro.

Make sure the sauce is at a gentle simmer then make a small space or well in the salsa with a spoon and crack in an egg to nestle it into the sauce.  If you’re not confident in your abilities to crack an egg without getting any shell in you dish, go first into a small bowl, remove any shell pieces then pour gently into the sauce.  Repeat with the remaining eggs, spacing them evenly around the pan.  Put a lid on it and cook for 8-15 minutes, until the eggs are the consistency that you like.

DSCN5249I’m a soft-poached, runny-yolk sorta girl and my eggs took about 10 minutes.  Sprinkle with the remaining cilantro and enjoy!