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!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
Repeat for the second serving. Optionally, garnish with additional cilantro and a wedge of lime. Serve immediately and enjoy your Eggs Baja!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 534 mg | 11% | |
*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.
