Poached eggs cooked in a rich and flavorful tomato sauce with green chiles. Serve with toast, tortilla chips, naan bread, or over a bowl of grits!
Ingredients
1 medium
Yellow onion
(diced)
2 clove(s)
Garlic
(minced)
2 tbsp
Olive Oil, Extra Virgin
1 can (14 oz)
Fire Roasted Diced Tomatoes
1 can (4oz)
Green chiles, canned
(diced)
2 tbsp
Tomato paste, canned
1/2 tsp
Cumin
1 dash
Cayenne pepper
(optional)
1/2 tsp
Salt
1/4 tsp
Black pepper
(freshly cracked)
1/2 cup
Water
4 large
Egg
2 stalk(s)
Green onion
(chopped (optional))
2 tbsp
Cilantro (coriander)
(fresh; chopped (optional))
Instructions
Add the yellow onion and garlic to a deep skillet with the olive oil and sauté over medium heat until the onions are soft.
Add the fire roasted diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water to the skillet. Stir to combine.
Allow the tomato sauce to come to a simmer, stirring occasionally. Let it simmer for about ten minutes, or until it is slightly thickened.
Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.
Place a lid on the skillet, turn the heat down to medium-low, and let the eggs simmer in the tomato sauce for 7-10 minutes, or until they reach your desired doneness (runny or solid yolks).
Once the eggs are cooked, garnish with chopped green onion and cilantro, then serve with toast, tortilla chips, naan bread, or over a bowl of grits!
