Mexican Poached Eggs
This is a nice recipe as it can be spiced up or down, depending on how hot you like it. I adapted if from a recipe in the 1978 The Real Food Cookbook by Ethel H. Renwick. We had it for lunch today with a salad & avocado - filling & good!
Mexican Poached Eggs makes 2 - 4 servings (4 eggs) 1/2 cup onion, chopped 1-2 cloves garlic, minced 1 10-oz can tomatoes with peppers* 1 tablespoon chopped canned green chilies (more if desired) 1 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon salt 4 eggs shredded cheese for topping (optional) sour cream for serving salsa for serving In a skillet, sauté onion and garlic in olive oil for about 5 minutes, until onions are tender. Add tomatoes, chilies, oregano, cumin, and salt. Simmer just until hot, then make 4 depressions in the tomato sauce and then add eggs. Cover. Takes about 6 minutes for the eggs to cook, depending on how done you want them. A minute or so before eggs are done, sprinkle with cheese if using. *Rotel - Walmart brand is the same but cheaper |
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