Salsa Chicken And Eggs - One Pot Dish

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Jun. 04, 2020

In this lockdown friendly recipe, Chicken breasts are carved like a hassleback potato, stuffed with green pepper, onion, garlic and cheese and bakes in a salsa sauce made with pantry ingredients.


For chicken and marinade:
Chicken breasts 4 (1 lb and 5 oz that / 680 gms)
Salt To Taste
Pepper To Taste
Lime juice To Taste
Cumin powder 1 Teaspoon
Mexican chili powder 1 Teaspoon
Chopped onions 1/2 Cup (8 tbs)
Garlic slices 1/2 Cup (8 tbs)
Chopped green pepper 1/2 Cup (8 tbs)
Cheese 1/2 Cup (8 tbs)
For salsa sauce:
Finely chopped garlic 1 Tablespoon
Finely chopped onion 1/4 Cup (4 tbs)
Finely diced green pepper 1/4
Diced tomatoes 780 Milliliter
Canned chipotle chile in adobo sauce 73 Milliliter (about 1/2 can or 3.25 fl oz)
Cumin powder 1 Teaspoon
Salt To Taste
Pepper To Taste
Eggs 4



1. Preheat the oven to 350 degrees.


2. Make diagonal slits in the chicken breasts.

3. Add salt and pepper, lime juice, cumin and chilli powder on both sides.

4. Tuck in the green pepper, garlic, onion and cheese into the slits.

5. Prepare the sauce by heating some oil.

6. Saute the garlic, onion and green pepper.

7. Add the diced tomatoes, followed by the chipotle peppers.

8. Add the cumin powder, salt and pepper.

9. Transfer the chicken breasts to an oven pan and surround with the salsa sauce, reserving about 1/2 a cup.

10. Cook this for 20 mins.

11. Remove, add the rest of the sauce and crack the eggs into the mounds of fresh salsa.

12. Season the eggs with salt and pepper.

13. Cook for another 10 – 15 mins.


14. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4