Poached Eggs in Tomato Sauce recipe
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Ingredients
- 1 (14.5 ounce) can whole peeled tomatoes 1 tablespoon vegetable oil ½ red bell pepper, diced in 1/2-inch pieces 1 medium onion, diced in 1/2-inch pieces 3 cloves garlic, finely chopped salt and ground black pepper to taste 1 pinch ground cumin, or to taste ¼ cup water 4 eggs 4 (8 inch) corn tortillas
Nutrition Info
- 408.3 caloriescarbohydrate: 44.3 gcholesterol: 372 mgfat: 19 gfiber: 7.5 gprotein: 18.9 gsaturatedFat: 4.5 gservingSize: -sodium: 540.7 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Poached Eggs in Tomato Sauce
Directions
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Pour tomatoes into a blender and puree until smooth.
Place a deep pan over medium heat and add oil, red bell pepper, onion, and garlic. Saute until the vegetables begin to sweat out their juices, 1 to 2 minutes. Add salt, black pepper, and cumin. Pour pureed tomatoes into the pan. Add water and bring to a simmer, about 5 minutes.
Crack eggs into individual cups and slide gently into the simmering sauce leaving space in between. Cover the pan and cook until eggs reach the desired doneness, 3 to 7 minutes.
Heat tortillas in a microwave oven, about 15 seconds. Place 2 warmed tortillas on each plate. Use a slotted spoon to carefully extract eggs, placing 2 on top of the tortillas on each plate. Cover eggs with remaining sauce.