• 1 peach, peeled and finely chopped
  • ¼ red onion, finely chopped
  • ¼ yellow or green bell pepper, finely chopped
  • 1 tbsp lime juice
  • 2 tsp fresh cilantro
  • cayenne pepper, to taste
  • 2 eggs
  • 1 tbsp apple cider vinegar
  1. To make the salsa, stir the peaches, red onions, peppers, lime juice, cilantro, and cayenne pepper together in a medium bowl. Cover and chill, preferably a few hours before serving.
  2. To poach the eggs, bring a large pot of water to a boil. Meanwhile, crack the eggs into a ramekin and set aside. When the water is boiling, reduce heat to low and stir in the vinegar. Gently pour in the eggs and let them cook for 4-6 minutes, depending on how large the eggs are and your preferred doneness. Use a slotted spoon to remove the eggs, and blot with a paper towel.
  3. Gently transfer the eggs to a plate and smother with peach salsa. Serve immediately.