Mexican · Breakfast
Eggs In Tomato Chili Sauce
Two eggs poached in a simmering tomato and chili sauce built from onion, garlic, and jalapeño, seasoned with cumin and finished with fresh cilantro. Yolks stay soft against the thickened sauce. Served with warm corn tortillas for scooping.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
318Calories
19.2gProtein
17.5gFat
22.6gCarbs
6.8gSugar
4.6gFiber
497mgSodium
414mgChol
4.6gSat Fat
648mgPotassium
127mgCalcium
3.4mgIron
1.3mcgVitamin B12
18mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Finely chop the onion, mince the garlic, thinly slice the jalapeño, and chop the cilantro, keeping each separate.
2
Heat the olive oil in a small skillet over medium heat. Sweat the onion, garlic, and jalapeño for 3 minutes until softened and translucent.
3
Stir in the canned tomatoes and cumin, season with salt, and simmer over medium-low heat for 5 minutes until the sauce thickens.
4
Make two small wells in the sauce, crack the eggs into them, cover the skillet, and poach over low heat for 4 to 5 minutes until the whites set and yolks remain soft.
5
Plate
Slide the eggs and sauce onto a plate, scatter the cilantro over the top, and serve with the warmed tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup240g canned tomatoes
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 11 jalapeno
- 1/2 tsp1/2 tsp cumin-ground
- 2 tsp10ml olive oil
- 2 tbsp8g cilantro
- 22 corn tortilla (52g)
- salt, to taste
