Egg and Cheese Toasts With Salsa
Published May 2, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra-virgin olive oil
- ¼ medium white onion, chopped (about ¼ cup)
- 1 to 3serrano chiles, stemmed and chopped (use 1 seeded serrano for a milder sauce, 3 with seeds for spicy)
- 2garlic cloves, chopped
- 1(28-ounce) can diced tomatoes (preferably fire-roasted)
- Salt
- 2bolillos or soft hoagie rolls, halved lengthwise
- 8ounces queso Chihuahua or Monterey Jack, grated
- 4large eggs
- Chopped cilantro, for serving
- 1avocado, thinly sliced
Nutritional analysis per serving (4 servings)
575 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 23 grams protein; 939 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the salsa: Heat 2 tablespoons of oil in a medium saucepan over medium-high. Add onion, chiles and garlic, and cook, stirring occasionally, until the onion is just beginning to brown, 3 to 5 minutes. Add the tomatoes and their juices and cook, stirring occasionally, until the tomatoes have started to break down and most of the liquid has evaporated, 7 to 10 minutes. Season with salt.
- Step 2
Meanwhile, heat the broiler on high and arrange a rack in the center of the oven. Place the 4 bolillo halves cut-side up on a baking sheet and evenly sprinkle with cheese. Broil until the cheese is completely melted and just beginning to brown, about 5 minutes depending on your oven’s broiler.
- Step 3
Heat remaining 2 tablespoons of oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, 2 to 4 minutes. Season with salt.
- Step 4
To serve, top each cheese bolillo with a fried egg and cover with salsa. Sprinkle with cilantro and serve with avocado alongside.
Private Notes
Comments
Absolutely delicious.
Easy and flavorful salsa. Made this open faced with sourdough and while delicious, I imagine the roll called for is easier to eat.
Looking for healthy, vegetarian, flavorful, protein packed, simple, affordable meal for one? This recipe easy for one diner:1 egg, 14-oz can tomatoes, 1 slice bread, etc. Cheese not necessary. A thick slice of whole wheat sourdough toast; jalapeño can be subbed for Serrano. Egg soft-cooked sunny side up. Half avocado atop baby greens or arugula with quick-pickled red onion. Generous with fresh herbs (oregano for salsa; cilantro to finish; garlic) top with sliced scallion and squeeze of lime.
Looking for healthy, vegetarian, flavorful, protein packed, simple, affordable meal for one? This recipe easy for one diner:1 egg, 14-oz can tomatoes, 1 slice bread, etc. Cheese not necessary. A thick slice of whole wheat sourdough toast; jalapeño can be subbed for Serrano. Egg soft-cooked sunny side up. Half avocado atop baby greens or arugula with quick-pickled red onion. Generous with fresh herbs (oregano for salsa; cilantro to finish; garlic) top with sliced scallion and squeeze of lime.
Easy and delicious. I cooked the eggs in the salsa so as not to dirty up another pan.
This is so good! I used Trader Joe's thick and chunky salsa and Cabot shredded Mexican 4-cheese blend, and it was still outstanding and super quick to make.