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Jammy Eggs with Cherry Tomato Salsa

A highly versatile salsa and a few ways to use it.

Myles Snider
Myles Snider
5 min read
Jammy Eggs with Cherry Tomato Salsa

Hey, everyone!

This week's recipe is primarily a salsa recipe. I'll show you a great option to cook some eggs in said sauce, but what I love most about this is how versatile it is. You can use this sauce for enchiladas, chiles rellenos, meatballs, as a table salsa for tacos and quesadillas, and a bunch more.

Usually when making a Mexican-style salsa, I break it down into parts. Toast and soak the chiles, char the onion, roast the garlic and tomatoes, and then finally blend it all together. This recipe is great because it manages to collapse everything into one. All of the ingredients get cooked together in a single pan, everything gets lightly sautéed, and then the steaming process helps to soften up the dried chiles and bring out the natural sweetness in the tomatoes.

I love cooking eggs in this salsa. It's a super easy breakfast or brunch option, and it kind of tastes like a Mexican-inspired shakshouka. I think you'll love it too.

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Cherry Tomato Chile Salsa


  • 2-3 cups cherry tomatoes
  • 1 small yellow onion, sliced or diced
  • 4 cloves garlic, peeled and sliced thick
  • 2-10 dried chiles — I used 2 arbol chiles & 4 costeño chiles, but you can use any combination. Chipotles work great here (either dried or in adobo), and you can even just use a couple tbsp chile powder in a pinch.
  • 1/2 cup chicken broth – you can use slightly more if you'd like a thinner sauce
  • 2 tsp sherry vinegar
  • salt
  • olive oil


Start by heating up a small pan over medium heat. Add in a couple tablespoons of olive oil, and add the onion. Stir to coat in oil and lightly salt.

Cook the onions until they're slightly translucent.

Next, add in the garlic and the dried chiles. Toss everything to coat it in oil, which will allow the chiles to toast and really heighten their flavor and aroma.

After a minute of cooking, add in the cherry tomatoes. Toss everything to coat in oil, and generously salt the whole mixture.

Pour in 1/2 cup of chicken broth, and immediately cover the pan. This will create steam that cooks everything through and softens up the dried chiles.

Cook, covered, for 5-10 min. Once finished, remove the pan from the heat and allow the contents to cool slightly.

Once everything has cooled a bit, add it to a blender, along with 2 tsp sherry vinegar (or lime juice).

Be careful, as hot liquids can create steam buildup in blenders that creates enough pressure to pop the top off and send everything flying. Blend slowly at first, and make sure you allow some of the steam to escape, especially if the mixture is still warm.

Blend until everything is well incorporated. Taste it and adjust as needed with more salt, vinegar, or broth until you have the taste and consistency you want.

At this point, you can optionally pass the salsa through a fine-mesh strainer. This step isn't necessary, but it creates a smoother salsa. Just pour it into a strainer over a bowl and use a spatula to push the contents through.

Boom! Now you've got a beautiful salsa ready to go!

Jammy Eggs Cooked in Our Salsa

For our eggs, we're simply going to use the salsa as a medium to cook the eggs. We'll cover the pan, which will allow the eggs to steam slightly and give the yolks a delicious jammy texture.

I like to riff on this recipe in different ways. You can add extra protein by throwing some cooked bacon, sausage, or even steak in with the salsa and eggs. Sometimes I'll cook down sweet potatoes and spinach in the pan before adding the salsa to create something of a breakfast hash. You can also experiment with different toppings– various types of cheeses, herbs, pickled onions, etc.

I like to serve this directly out of the pan, accompanied by a big stack of toasted sourdough bread.


  • 1 to 2 cups cherry tomato salsa
  • 3-5 eggs
  • fresh herbs– I like to use parsley or cilantro
  • olive oil
  • cheese– cheddar, feta, cotija, and queso fresco all work great here
  • toasted bread


Place a pan over medium-low heat and add in the salsa.

Crack your eggs directly into the salsa, and salt them over the top.

Cover the pan, and cook until your eggs reach their desired temperature– about 5 minutes.

Remove the cover, and crumble fresh cheese over the top of the eggs. Add some picked herbs, and finish it all with a drizzle of extra virgin olive oil.

Serve everything with toasted sourdough bread.