Egg and Cheese Toasts With Salsa
Published May 1, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons extra-virgin olive oil
¼ medium white onion, chopped (about ¼ cup)
1 to 3 serrano chiles, stemmed and chopped (use 1 seeded serrano for a milder sauce, 3 with seeds for spicy)
2 garlic cloves, chopped
1 (28-ounce) can diced tomatoes (preferably fire-roasted)
Salt
2 bolillos or soft hoagie rolls, halved lengthwise
8 ounces queso Chihuahua or Monterey Jack, grated
4 large eggs
Chopped cilantro, for serving
1 avocado, thinly sliced
Nutritional analysis per serving (4 servings)
26 grams carbs; 246 milligrams cholesterol; 575 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 44 grams fat; 8 grams fiber; 939 milligrams sodium; 23 grams protein; 9 grams sugar
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
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.
Absolutely delicious.
I made this with homemade sourdough slices and the four cheese blend I had on hand broiled in the toaster oven. I put some jarred salsa from last summer's garden in a saucepan and simmered it until some of the moisture cooked off, and fried eggs in a skillet. Served with the last of the spring cilantro that hasn't bolted and slices of avocado. Watermelon chunks on the side. This made a quick, very tasty, and rather light meal that added very little heat to the kitchen.
If you can't find Queso Chihuahua, you might find it another another name: Mennonite Cheese or Queso Menonita. This cheese is also great in cheese enchiladas and cheese chile rellenos.
This sounds delicious. I am going to try it during Passover on matzoh instead of bread. It will be a nice break from the time-tested Passover recipes.