In a large saucepan over medium-high heat, heat the oil and add your salsa verde.

Allow the salsa to fry for about 2 minutes, then add the water and few pinches of salt. Allow this to reach to a boil, lower the heat to a simmer (about low-medium heat), pop the top on and allow it to simmer covered for about 5 minutes.

Uncover the salsa and give it a good stir before carefully cracking the eggs into it, ensuring to space them out evening through the pan. If any shells fall in just use another piece of cracked shells to fish it out!

Allow these eggs to poach covered for about 4 minutes and uncovered for about 2-5 minutes – 2 minutes for a runnier yolk and 5 minutes for a more cooked through yolk.

Remove from the heat and plate with extra salsa and additional toppings such as pickled onions, crumbly cheese and cilantro if desired.