This is an quick, easy, and yummy dinner or breakfast.
Mexican Poached Eggs in Green Chili Salsa
1 cup or so green chili salsa verde or Avocado Tomatillo Sauce (Shown)
Grated or crumbled cheese- about 4 or 5 Tablespoons (pictured is a combination of queso fresco and cheddar)
Salt and pepper to taste.
Put the salsa in a large skillet. Put enough in that you have about 1 inch in the pan. Heat until very hot. Carefully break the eggs into the sauce, trying to keep the eggs from touching. Sprinkle the eggs with the cheese and cover the pan. Cook on medium or medium low until the whites are cooked, but the yolks are still soft. Sprinkle with salt and pepper and serve with warmed tortillas.