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When I met my husband's then-89-yr-old grandmother, she fed me for 4 days straight. This breakfast item was SO delicious, I studied her every morning to be able to duplicate it at home. My only REAL change is not poaching the eggs directly in the salsa at the end so I can put it in my fridge and use by tablespoon until it's gone (or full cupful, per my daughter). Add salt as you like -- we usually only salt at the table, if at all. With salt added and the optional jalapeno, though, it makes a great chip dipping salsa, too. This recipe can be doubled or tripled - just increase stovetop time.
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 4