Ingredients30 m servings 161 cals
- Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
- Stir in Hunt's(R) Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
- Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
- Cook's Note:
- Serving size depends on the amount of eggs you want to poach. If they are large, only 5 or 6 will fit. I now use medium eggs to get more servings with more sauce. Yum!
Per Serving: 161 calories; 9.4 g fat; 13.1 g carbohydrates; 8 g protein; 164 mg cholesterol; 690 mg sodium. Full nutrition
ReviewsRead all reviews 4
A yummy, hearty breakfast featuring canned diced tomatoes and poached eggs.
What a great idea for breakfast. Could this be any better? Nope. It's fast, healthy, and super delicious. I typically don't care for eggs and tomatoes but the canned tomatoes changed my mind. Th...