Mild salsa cooked down and pooled with soft eggs is a fast dinner that tastes homemade. A jar from the shelf becomes the base for something quick, warm, and satisfying on a weeknight.

Serves 2. 15 minutes, 12 at the stove.

About 360 calories a serving, 21 g protein, 16 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the full jar of salsa into a skillet over medium-high heat and let it bubble gently for 3 minutes, stirring once, until it thickens slightly. The salsa will deepen in color and smell more concentrated.3 min
2. Push the salsa to the sides of the pan and add 1 tablespoon butter to the center. Crack 4 eggs into the skillet around the pan and sprinkle 1/2 cup shredded cheddar over everything. Cover the pan with a lid or foil.
3. Let cook for 3 minutes, until the egg whites are mostly set but the yolks still jiggle when you shake the pan gently. The cheese will be melting into the salsa.3 min
4. Season the eggs lightly with salt and pepper. Slide everything onto two plates, making sure each gets 2 eggs and a share of the salsa-cheese mixture.

Note Swap the cheese for crumbled cotija or feta if you have it. Leftovers hold three days refrigerated and reheat gently in a 300°F [150°C] oven for five minutes. Serve with warm flour tortillas or crusty bread to soak up the sauce.