Step 1

Dice the onion and mince the garlic. Add both to a deep skillet with the olive oil and sauté over medium heat until the onions are soft.

Step 2

Add the diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water. Stir to combine.

Step 3

Allow the salsa to come up to a simmer, stirring occasionally. Let the salsa simmer for about ten minutes, or until it is slightly thickened.

Step 4

Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.

Step 5

Place a lid on the skillet, turn the heat down to medium-low, and let the eggs simmer in the sauce for 7-10 minutes, or until they reach your desired doneness (less time for runny yolks, more time for solid yolks).

Step 6

Once the eggs are cooked, garnish with sliced green onion and chopped cilantro, then serve with tortilla chips or over a bowl of grits.