Mexican · Breakfast
Eggs In Tomato Chili Sauce (Low-Calorie)
Two poached eggs simmer directly in a cumin-spiced tomato and chili sauce built from tomato, onion, garlic and jalapeño, finished with cilantro. Cooked with minimal oil and no cheese or cream, the dish keeps classic huevos rancheros-style flavor while staying light. Served with one warm corn tortilla.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
348Calories
19.5gProtein
16.8gFat
26.4gCarbs
8.9gSugar
6.1gFiber
525mgSodium
845mgChol
4.7gSat Fat
910mgPotassium
130mgCalcium
3.8mgIron
2.1mcgVitamin B12
31mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Dice the tomato, chop the onion and jalapeño finely, and mince the garlic; set aside.
2
Heat the olive oil in a small skillet over medium heat for 3 minutes, sweating the onion, garlic and jalapeño until the onion turns translucent; stir in the cumin and smoked paprika.
3
Add the diced tomato and vegetable stock; simmer over medium-low heat for 6 minutes until the tomato breaks down into a thick, jammy sauce.
4
Make two wells in the sauce, crack the eggs into them, cover and poach over low heat for 4 to 5 minutes until the whites set but the yolks jiggle; season with salt and pepper, scatter cilantro over top.
5
Plate
Slide the eggs and sauce onto a plate and serve with the warm corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (2 large)
- 300g300g tomato
- 60g60g onion
- 4 cloves4 cloves garlic
- 30g30g jalapeno
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp smoked-paprika
- 2 tsp2 tsp olive-oil
- 60ml60ml vegetable-stock
- 2 tbsp2 tbsp cilantro
- 22 small corn tortilla (50g)
- salt, to taste
- black pepper, to taste
