Salsa Poached Eggs & Grits

Ingredients

• 2 Tbsp olive oil
• 1 medium vidalia onion
• 1 tsp minced garlic
• 1 can fire roasted tomatoes
• 1 can diced green chiles
• 3 oz. tomato paste
• 3/4 tsp salt
• 1/2 tsp cumin
• To taste pepper
• 4 large eggs
• 3-4 sliced green onions, optional
• 3 cups water
• 3/4 cup quick cooking grits
• 2 Tbsp butter

Directions

1. Set a large skillet on medium heat and warm 2 Tbsp olive oil in it. Dice the onion, then scrape it into the pan with the minced garlic. Cook at medium heat until the onion is tender and see-through, 5-10 minutes.
2. After the onion has softened, stir in the tomato paste, diced green chiles, and roasted tomatoes. Pour in 1/2 cup water, then add 3/4 tsp salt and 1/2 tsp cumin. Mix until the sauce is even, and let it start simmering over medium heat.
3. Use the rounded side of a large spoon to press 4 wells into the sauce. Crack an egg into each well. Turn the burner to low, cover the skillet, and let the sauce bubble gently while the grits get going. Covered on low, the eggs should be poached in about 10 minutes.
4. For the grits, pour 3 cups water into a lidded medium pot, then bring it to a vigorous boil over high heat. Once it is bubbling hard, stir while adding the 3/4 cup quick cooking grits, then the 3/4 tsp salt. Lower the heat to low, put on the lid, and cook on the lowest setting for 5 minutes. After those 5 minutes, the grits should have thickened; turn off the heat and stir in the butter. Cover the pot again so they stay warm until you are ready to serve.
5. When the eggs have finished, scoop grits into a bowl and nestle an egg on top with a spoonful or 2 of tomato sauce. Finish with sliced fresh green onions.