Name: Poached Eggs in Tomato Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Whole peeled tomatoes - 1 (14.5 ounce) can; Vegetable oil - 1 tablespoon; Red bell pepper, diced in 1/2-inch pieces - ½; Onion, diced in 1/2-inch pieces - 1 medium; Garlic, finely chopped - 3 cloves; Salt and ground black pepper to taste - 3 cloves; Ground cumin, or to taste - 1 pinch; Water - ¼ cup; Eggs - 4; Corn tortillas - 4 (8 inch)

Ingredients for - Poached Eggs in Tomato Sauce

1. Whole peeled tomatoes 1 (14.5 ounce) can

2. Vegetable oil 1 tablespoon

3. Red bell pepper, diced in 1/2-inch pieces ½

4. Onion, diced in 1/2-inch pieces 1 medium

5. Garlic, finely chopped 3 cloves

6. Salt and ground black pepper to taste 3 cloves

7. Ground cumin, or to taste 1 pinch

8. Water ¼ cup

9. Eggs 4

10. Corn tortillas 4 (8 inch)

How to cook deliciously - Poached Eggs in Tomato Sauce

1 . Stage

Pour tomatoes into a blender and puree until smooth.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.