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1 tablespoon cooking oil |
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1/2 cup chopped celery (about 2 oz.) |
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1/2 cup chopped green pepper (about 2 1/2 oz.) |
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1/2 cup chopped onion (about 2 1/2 oz.) |
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1 jar (16 oz.) bottled salsa (2 cups) |
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1 to 2 dashes hot pepper sauce, optional |
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Water |
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6 eggs |
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6 (1/2-inch thick) slices French or Italian bread (about 2 oz.) |
In medium saucepan over medium heat, heat oil until hot enough to sizzle a drop of water. Add celery, pepper and onion. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes. Stir in salsa. Cook and stir until mixture bubbles at edges. Stir in hot pepper sauce, if desired. Remove pan from heat. Cover and keep warm.
Meanwhile, in large saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Place 2 slices of the bread on each plate.
Top each slice with 1 poached egg. Spoon about 3/4 cup reserved sauce around or over eggs. |
