Spicy Huevos (Eggs) with SalsaGreen Chilies and Salsa are Good on Almost Anything!

1. 1

   Cut the chilies into 1/2-inch-thick strips and arrange them to form a circle or square on each of 2 plates.

2. 2

   For over-easy eggs, preheat a medium nonstick skillet over medium heat.

3. 3

   Add the butter and heat until it sizzles.

4. 4

   Crack each egg into the pan and add salt to taste.

5. 5

   Reduce the heat to medium-low, and cook until the whites are firm and beginning to brown lightly on the bottom, about 2 minutes.

6. 6

   Flip the eggs over and cook for another 10 to 15 seconds, until firm on the other side.

7. 7

   For sunny-side up eggs, cover the pan when you reduce the heat and cook only on one side, until the whites are solid and the yolks are as runny or as hard as you like, 2 1/2 to 3 minutes.

8. 8

   Meanwhile, warm the salsa in a small microwave-safe dish in a microwave oven at full power for 1 to 2 minutes.

9. 9

   Put a cooked egg in the center of each green chili frame and drizzle with 2 tablespoons warm salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.