Eggs Baja

Brighten up your breakfast or brunch with Eggs Baja, a vibrant, flavor-packed dish inspired by the bold tastes of coastal Baja cuisine. This recipe features perfectly poached eggs served atop crispy golden corn tortillas, layered with creamy avocado and a zesty homemade tomato-lime salsa bursting with fresh cherry tomatoes, cilantro, and optional jalapeño heat. The addition of a tangy whirlpool poaching technique ensures restaurant-quality eggs with soft, runny yolks every time. Quick and easy to prepare in just 30 minutes, Eggs Baja is perfect for two servings of savory sunshine, with a garnish of lime and extra cilantro sealing the deal. Enjoy this irresistible fusion of texture and taste, perfect for any time of day!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 Corn tortillas
• 1 medium Avocado
• 1 cup Cherry tomatoes
• 0.25 cup (finely chopped) Red onion
• 2 tablespoons (chopped) Cilantro
• 1 Lime
• 1 small Jalapeño (optional)
• 2 teaspoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons White vinegar
• 4 cups Water (for poaching)

Directions

Step 1

Prepare the tomato-lime salsa: In a bowl, combine cherry tomatoes (halved), finely chopped red onion, chopped cilantro, and finely diced jalapeño (if using). Squeeze in the juice of one lime and drizzle with 1 teaspoon of olive oil. Add a pinch of salt and black pepper to taste. Stir well and set aside.

Step 2

Slice the avocado in half, remove the pit, and scoop out the flesh. Slice or mash the avocado, depending on your preference, and sprinkle with a touch of salt.

Step 3

Heat a skillet over medium-high heat and brush each side of the corn tortillas with the remaining teaspoon of olive oil. Toast for 1-2 minutes per side until lightly crisped and golden. Set aside.

Step 4

In a medium saucepan, bring 4 cups of water to a gentle simmer. Add the white vinegar to the simmering water and stir to create a gentle whirlpool.

Step 5

Crack one egg into a small bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs, ensuring they stay separated. Allow the eggs to poach for 3-4 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to carefully remove each egg and set them on a plate lined with paper towels to drain.

Step 6

To assemble, place one toasted tortilla on a plate. Top with sliced or mashed avocado, followed by a poached egg. Spoon some of the tomato-lime salsa over the egg.

Step 7

Repeat for the second serving. Optionally, garnish with additional cilantro and a wedge of lime. Serve immediately and enjoy your Eggs Baja!

Nutrition Facts

Serving size	1748.9 grams (1748.9g)

Amount per serving	% Daily Value*
Calories	1074

Total Fat 72.50g	93%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 5.40g
Cholesterol 744mg	248%
Sodium 1512mg	66%
Total Carbohydrate 75.80g	28%
Dietary Fiber 21.60g	77%
Total Sugars 10.00g
Protein 36.50g	73%

Vitamin D 164IU	820%
Calcium 244mg	19%
Iron 7mg	39%
Potassium 1742mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 13.3%

Carbs: 27.5%