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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another winner from my MIL- this is a brunch favorite and so simple to make with pantry staples. This doubles and triples well. Ingredients:
2 tablespoons butter |
1 1/2 tablespoons dried onion flakes |
1 clove garlic, crushed |
1/2 teaspoon marjoram |
1 teaspoon red chili powder (not cayenne) |
1 cup tomato sauce |
salt and pepper |
1 tablespoon dried minced parsley |
4 eggs |
Directions:
1. Melt butter and add onion, garlic, marjoram, chili powder, salt, pepper, parsley, and tomato sauce.
2. Simmer for a few minutes to allow flavors to blend.
3. Carefully crack eggs into the sauce, cover pan and allow eggs to poach (cooking just a few minutes until whites are set).
4. Serve over tortilla chips.
5. *Note:if sauce looks too thick, you can add a bit of water to the pan before adding eggs.
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