Yucatan Poached Eggs
Submitted by happyninlove
Eggs poached in a simmering skillet of tomatoes, jalapeno, and cilantro, then topped with toasted ground pumpkin seeds. A quick Yucatan-style breakfast in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThink of this as Mexico’s answer to shakshuka: eggs nestled into a spiced tomato base right in the skillet, cooked until the whites set and the yolks stay gloriously runny.
The jalapeno brings a gentle heat, fresh cilantro adds brightness, and the real surprise is that sprinkle of toasted, ground pumpkin seeds on top.
They add a nutty crunch that ties the whole dish together in a way that feels distinctly Yucatecan.
Ready in about 20 minutes, this is the kind of breakfast that makes a regular weekday morning feel like a vacation.
Chef Tips
- Toast the pumpkin seeds in a dry skillet over medium heat, shaking often, until they start to pop and turn golden. Then grind them.
- Slip the eggs in gently from a measuring cup held close to the surface so the yolks don’t break
- Keep the heat low after adding the eggs and cover tightly so they steam to your preferred doneness
- Serve with warm corn tortillas for scooping up every last bit of the tomato mixture
Ingredients
Directions
- Jalapeno Pepper should be seeded and finely chopped.
**Shell and toast the pumpkin seeds and they should be ground after they are toasted.
Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender.
Stir in the tomatoes, chile and cilantro. Cover and cook over low heat 10 minutes, stirring occasionally. Break each egg into a measuring cup or saucer, then holding the cup or saucer close to the skillet, slip each egg onto the tomato mixture. Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes. Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving.
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