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Salsa Poached Eggs with Chorizo
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5 from 3 votes

Salsa Poached Eggs with Chorizo

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4


  • 1 large can 28 ounces RedPack whole peeled plum tomatoes
  • 1 red onion quartered
  • 2 jalapeno peppers quartered
  • 1 bunch cilantro
  • ½ teaspoon ground cumin
  • 1 Tablespoon olive oil
  • 2 links fresh chorizo
  • 6 eggs
  • hot sauce feta cheese, sliced avocado, and tortilla chips for serving (optional)


  • Add the tomatoes, onion, jalapenos, cilantro, and cumin to your blender. Blend on high 10-15 seconds, or until everything is finely chopped. Season to taste with salt. 
  • Heat the oil in a large skillet set over medium high heat. Remove the casings from the chorizo and crumble the sausage into the pan. Cook 4-5 minutes, or until browned. Pour in the salsa and cook another 5 minutes, or until some of the liquid is reduced and the mixture begins to thicken. 
  • Use a spoon to create a well in the salsa; crack in an egg. Repeat with the remaining eggs. Reduce heat to medium-low and loosely cover; cook 5-7 minutes, or until the eggs are cooked to your liking.
  • If desired, serve topped with feta cheese, hot sauce, sliced avocado, and tortilla chips. 


To make this paleo, I serve it with grain-free tortilla chips. For Whole 30, skip both the cheese and the chips entirely.