Poached Eggs in Tomato Sauce
Recipe information
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Cooking:
25 min.
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Servings per container:
2
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Source:

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.