Salsa Verde Poached Eggs with Black Beans and Rice


  • 4 eggs
  • 1 16 oz jar salsa verde or tomatillo salsa
  • 1-1.5 cups of Cuban style black beans
  • 1-2 cups cooked brown rice
  • 2-4 flour tortillas
  • Cilantro & avocado as garnish


  1. Start by pouring the whole jar of salsa into a frying pan that is big enough to accommodate 4 eggs. Turn the stove up to medium bring to a soft boil and turn down to high simmer. While the salsa heats re-heat your Cuban Black Beans and rice and get your plates ready, this is going to go quick. Crack the eggs into a coffee cup before sliding them into the hot salsa. The coffee cup is a nice way to move the cracked eggs into the pan without accidentally breaking the yolks or getting any shell into your salsa.

  2. Once all four eggs are in the pan cover and let them simmer for about five minutes. Feel free to check them about half way to be sure they are cooking nicely, you can even spoon some hot salsa over the yolks to help them firm up. Remove the pan from the heat when the eggs are about 90% of the doneness you want. The residual heat in the sauce will finish them as you get them to the plates.
  3. Scoop the eggs with a generous amount of salsa on to the plates and garnish with the cilantro and avocado. You can bring any extra salsa to the table in a bowl if someone is like me and wants to drown their rice with it. The best part of this meal might be wiping the plate clean with your tortilla after you have eaten all the beans and eggs. So good.