Okay-Here's Whatcha Do! Huevos Zapateros - Sustainable City News

Okay-Here’s Whatcha Do! Huevos Zapateros

Okay-Here’s Whatcha Do! Huevos Zapateros

If you haven’t made one of the salsa recipes I’ve shared here yet, now is the time. You can use either version of salsa in this dish. Both are good, but I like using my Green Chile Salsa a little bit better.

Grating your own cheese, or using a packaged grated cheese, is good either way. I recommend a Mexican cheese blend, or Monterey Jack and cheddar cheese, or a Jack and colby blend. Avoid flavored cheeses such as pepper Jack, or any cheese with seeds or herbs, and so on.


  • 2 eggs
  • 20 tater tots (more or less)
  • 1/3 teaspoon chicken bouillon
  • 2 to 3 tablespoons of grated cheese (Jack, cheddar, colby, or blend of cheeses)
  • 2 1/2 to 3 tablespoons of your homemade salsa
  • 1 dollop sour cream
  • coarse ground black pepper

The tater tots that I have on hand right now cook in the oven at 400 degrees for 20 minutes. Check the package of whatever brand you have for cooking time and temperature. You want them crispy when they come out of the oven. About 3 minutes or so before they are done, heat up your skillet, and start cooking your eggs.

I like my eggs over-easy. You can cook them the way you like them in a skillet. Coat your skillet with butter, then put your two eggs in to cook. Sprinkle lightly with coarse ground black pepper. After you flip them, add your grated cheese.

Your tater tots should be on the plate before your eggs are done.

Put your cooked eggs on top of your tater tots, wipe your skillet to get rid of any egg remnants, the put it back on the stove over low heat.

Add your salsa and chicken bouillon and gently stir until it’s fully heated. You should see a soft simmer. This whole process takes a couple of short minutes.

When it is ready, pour your heated salsa over your eggs.

Add a dollop of sour cream, and your Huevos Zapateros (Shoemaker’s eggs) are ready to eat!

A couple of tips

As far as the tater tot count goes, sometimes I use more like 15, sometime I use 20 or so. It comes down to how much you feel like.

You could also add an extremely small pinch of dried oregano leaves to your salsa after you put it in the skillet. You’ll have to be very, very careful about that, or your oregano will dominate your dish.

You can also add salt to your eggs, at any stage of the process, but try this dish without salt first, then decide.

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