Poached Eggs with Peach Salsa

Jul 20, 2009 by Anna Migeon

 

Eggs with salsa was a new concept for me. I lived much of my life without ever hearing of salsa—all those wasted years! It offers unlimited variety and is the perfect partner to lots of foods. Salsa with eggs is such a great idea for an inexpensive, super easy, super quick, super healthy meal. It’s tasty as well, of course, and makes for an impressive and appetitizing presentation.

Rub or spray a little olive oil in small dishes for poaching eggs. I used little glass dishes. My mom has special stainless steel ones. Crack an egg (truly free range farm egg if you can get it) in each dish. Place the dishes in a large skillet and fill it up with water up to about half way up the dishes. Bring the water to a boil, then reduce heat to slow boil and cover the pan. Allow to cook slowly until eggs are done to taste. Remove pans carefully from the water and remove eggs with a rubber spatula. Serve hot with the salsa.

1 C fresh peaches, peeled and finely chopped

¼ C red onions, chopped

¼ C yellow or green pepper, chopped

1 T lime juice

2 t (or more) fresh cilantro

Cayenne pepper to taste

Stir all ingredients together. Makes 2 cups. Keeps a few days.

From the Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat, by Loren Cordain.

“Good Egg/Bad Egg?”: https://www.thehappydinnertable.com/2009/07/14/good-eggbad-egg/