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Southwestern Eggs

Photo: Sang An
Yield Makes 4 servings

Ingredients

  • 2 16-ounce jars salsa
  • 8 large eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 1/4 cup cilantro leaves
  • 8 ounces tortilla chips

Nutrition Information

  • calories 654
  • caloriesfromfat 52 %
  • fat 38 g
  • satfat 11 g
  • cholesterol 443 mg
  • sodium 1,552 mg
  • carbohydrate 58 g
  • fiber 10 g
  • sugars 2 g
  • protein 21 g

How to Make It

  1. Pour the salsa into a large nonstick skillet over medium heat. Cover and heat until warmed through.

    Break 1 egg into a small dish and slide it gently into the salsa. Repeat with the remaining eggs. Season with the salt and pepper. Cover and cook to the desired doneness.

    Divide the eggs and salsa among individual plates. Top with the avocado, sour cream, and cilantro and serve with the chips.