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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I like to spice up my meals with these tempting whole eggs poached in a zesty tomato sauce. You can enjoy the Southwestern flair of this egg dish anytimefor breakfast, lunch or supper.Olga Koetting, Terre Haute, Indiana Ingredients:
1 small onion, finely chopped |
1 medium green pepper, finely chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
2 cans (14-1/2 ounces each) stewed tomatoes, undrained |
2 to 4 teaspoons seeded minced jalapeno pepper |
2 teaspoons dried oregano |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
6 eggs |
1 cup (4 ounces) shredded cheddar cheese |
flour tortillas, warmed, optional |
Directions:
1. In a large skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes and seasonings; simmer, uncovered, for 15 minutes. Make six indentations in the tomato mixture with a spoon. Break eggs into indentations.
2. Cover and cook on low heat for 5 minutes or until eggs are set. Sprinkle with cheese; cover and cook until melted, about 1 minute. Serve with tortillas if desired. Yield: 6 servings.
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