Aaargh this lockdown! We’re lucky to still have access to grocery stores here in Toronto, but sometimes the lineups are so long, I just can’t be bothered. I’ve started shopping once a week and then just making recipes work with whatever I have on hand. I’m also sending some meals for the frontline worker families so this recipe checks all the boxes 1. Easy 2. Economical 3. Hearty!

Before we went into lockdown, my hubby bought a 6 pack of diced tomatoes. This turns into a salsa like sauce in a jiffy. If you like to use fresh tomatoes, that is totally fine too.

Salsa Chicken


Chicken & marinade

  • 4 Chicken breasts – 1 lb and 5 oz that – 680 gms
  • Salt and Pepper
  • A squeeze of Lime Juice
  • 1 tsp Cumin powder
  • 1 tsp Mexican Chilli powder
  • 1/2 cup Onion
  • 1/2 cup Garlic slices
  • 1/2 cup GreenPepper
  • 1/2 cup Cheese

Salsa sauce

  • 1 tbsp finely diced Garlic
  • 1/4 cup finely diced Onion
  • 1/4 finely diced green Pepper
  • 780 ml diced Tomatoes
  • 1/2 can – Chipotles in Adobo sauce – 73 ml – 3.25 fl oz
  • 1 tsp Cumin powder
  • Salt & pepper to taste
  • 4 eggs


  • Make diagonal slits in the chicken breasts
  • Add salt and pepper, lime juice, cumin and chilli powder on both sides
  • Tuck in the green pepper, garlic, onion and cheese into the slits
  • Prepare the sauce by heating some oil
  • Saute the garlic, onion and green pepper
  • Add the diced tomatoes, followed by the chipotle peppers
  • Add the cumin powder, salt and pepper
  • Preheat the oven to 350 degrees
  • Transfer the chicken breasts to an oven pan and surround with the salsa sauce, reserving about 1/2 a cup
  • Cook this for 20 mins
  • Remove, add the rest of the sauce and crack the eggs into the mounds of fresh salsa
  • Season the eggs with salt and pepper
  • Cook for another 10 – 15 mins