Author Topic: Mexican Poached Eggs  (Read 1479 times)

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Offline CD

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Re: Mexican Poached Eggs
« Reply #2 on: May 09, 2012, 11:08:15 PM »
 8) 8) 8) 8)  Got to try it,yummy   8) 8) 8) 8)
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Mexican Poached Eggs
« Reply #1 on: May 01, 2012, 07:29:18 PM »
Recipe: Mexican Poached Eggs


1 Tbsp. extra virgin olive oil
1 small onion, diced
1/2 red bell pepper, seeded and diced
1/2 – 1 jalapeño pepper, to taste, seeded and finely diced
1 cup chunky salsa
1 cup tomato sauce
6 eggs
1/2 cup Cheddar or Monterey Jack cheese
3/4 cup reduced-fat sour cream (optional)
2 Tbsp. fresh cilantro or flat-leaf parsley, finely chopped (optional)
1/4 cup vegetarian refried beans (optional)
6 whole wheat or corn tortillas

Heat the oil in a large heavy skillet over medium heat. Add the onions and peppers (both types), and sauté them until they are very tender and slightly browned, 5 – 7 minutes. Meanwhile, in a large measuring cup, combine the salsa and tomato sauce and crack the eggs into a medium bowl, trying to keep their yolks intact.
When the vegetables are tender, add the salsa-tomato sauce mixture to the skillet, bring it to a low boil, and add the eggs, topping them evenly with the cheese. Cover, reduce the heat, and poach the eggs over the simmering sauce for 6 – 10 minutes, until they are just firm. Top it with the sour cream and fresh herbs, if desired, and serve it immediately over or wrapped in the tortillas (coat the tortillas first with a couple of teaspoons of the beans, if desired).
Preparation and Cooking time: 25 minute(s)

Number of servings (yield): 6