- 3 tablespoons vegetable oil
- 1 cup chopped white onion
- 1 jalapeño, finely chopped, more or less to taste
- 1 1/2 pounds ripe Roma tomatoes, cored and chopped, don’t discard the seeds (about 5 to 7 tomatoes)
- 1 large or 2 medium zucchinis, chopped (about 2 cups)
- 8 eggs
- 1/2 teaspoon vegetable oil, to cook the eggs
To make the salsa:
- In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.
- Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.
To make the eggs:
- Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.