Eggs with Salsa

Instructions

1. Step 1

   Dice the onion and jalapeño. Heat 2 tsp (10 ml) of the vegetable oil in the skillet over medium heat, then cook the onion and jalapeño until softened.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Jalapeno Pepper, 60.0 gr Onion, 10.0 ml Vegetable Oil

   Cookware: cutting board, kitchen knife, skillet, wooden spoon

2. Step 2

   Dice the tomatoes and add them with ⅜ tsp (2 gr) of the salt. Cook over medium heat, stirring occasionally, until the tomatoes form a chunky salsa.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Salt, 300.0 gr Tomato

   Cookware: cutting board, kitchen knife, skillet, wooden spoon

3. Step 3

   Chop the cilantro. Remove the skillet from the heat, stir in the cilantro and lime juice, then transfer the salsa to a bowl.

   Ingredients used: 10.0 gr Cilantro, 15.0 ml Lime Juice

   Cookware: bowl, cutting board, kitchen knife, skillet, wooden spoon

4. Step 4

   Return the skillet to medium heat and add the remaining 1 tsp (5 ml) vegetable oil. Crack in the eggs, season with the remaining ⅛ tsp (1 gr) salt and the black pepper, and cook uncovered for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Egg, 0.5 gr Ground Black Pepper, 1.0 gr Salt, 5.0 ml Vegetable Oil

   Cookware: skillet

5. Step 5

   Reduce to low heat, cover, and cook until the whites are completely set. Divide the eggs between plates and spoon the warm salsa over them.

   Timer: 4 min (fixed)

   Cookware: bowl, lid, skillet, spatula