Eggs Salsa Macha
Salsa Macha Ingredients
  • ½ cup raw almond
  • 2 T pepitas (pumpkin seeds)
  • 2 T sunflower seeds
  • 2 T sesame seeds
  • 6 cloves garlic
  • 1 3.4 cup extra virgin olive oil
  • 2 oz dried Ancho chiles (Pasilla or Guajillo will work, too), stemmed seeds removed, torn into pieces.
  • 1 tbsp dried oregano
  • 1 generous tsp sea salt
  • 4 tbsp apple cider vinegar
For Eggs (all ingredients per person)
  • ghee or bacon fat
  • 1-2 eggs
  • 1 cup Sauteed Kale or two big handfuls of raw baby spinach
For serving
  • Sliced avocado
  • Lime Juice
  • Sea salt
For Salsa Macha
  1. In a medium saucepan, heat the nuts, seeds, garlic and oil until small bubbles appear around edges. You don't want it to boil, just simmer, until the garlic turns golden and you can smell the toasty aroma of the nuts.
  2. Transfer to a blender or food processor and add the dried chile pieces, oregano, salt and vinegar.
  3. Blend until mostly smooth.
  1. Melt fat in a medium to large nonstick skillet and warm sauteed greens or wilt spinach. Add a big tablespoon or two of Salsa Macha. Stir it into the greens. Make enough wells in the mixture to accomodate the eggs you are using (1-2 per person) and break an egg into each well. Cover and let cook until yolk is done the way you and your dining companions like them.
  1. Turn onto a plate with sliced avocado alongside. Sprinkle with lime juice and sea salt to finish.
Recipe by TablaVie at