Yucatan Poached Eggs
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
, 1 sm. |
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
tomatoes
, 2 md. |
|
| 1 | each |
jalapeño pepper
* |
*
|
| 2 | tablespoons |
cilantro
fresh, snipped |
|
| 4 | large |
eggs
large |
|
|
salt and black pepper
to taste |
*
|
||
| ½ | cup |
pepitas (pumpkin seeds)
shelled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
, 1 sm. |
|
| 3E+1 | ml |
margarine
or butter |
|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
tomatoes
, 2 md. |
|
| 1 | each |
jalapeño pepper
* |
*
|
| 3E+1 | ml |
cilantro
fresh, snipped |
|
| 4 | large |
eggs
large |
|
| 0 |
salt and black pepper
to taste |
*
|
|
| 118 | ml |
pepitas (pumpkin seeds)
shelled |
|
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.
