Poached Eggs in Tomato-Jalapeño Sauce
2
Points®
Total time: 26 min • Prep: 10 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
If you’ve had shakshuka, the Middle Eastern dish of eggs cooked in a tomato- vegetable sauce, this recipe will look familiar. Serve it for a hearty brunch or even for dinner along with warmed corn tortillas. If you have fresh herbs on hand, chop some up to sprinkle on top or even add a little crumbled queso fresco.
Ingredients
Olive oil
2 tsp
Onion
1 medium, halved lengthwise, thinly sliced
Red bell pepper
1 medium, chopped
Jalapeño pepper
1 medium, seeded and thinly sliced
Garlic
1 clove(s), finely chopped
Ground cumin
1 tsp
Canned diced tomatoes
14½ oz
Water
⅓ cup(s)
Tomato paste
½ tsp
Kosher salt
½ tsp
Crushed red pepper flakes
¼ tsp
Egg
4 large egg(s)
Cilantro
¼ cup(s), chopped
Corn tortilla
4 tortilla(s), medium
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño and cook, stirring occasionally, until tender, about 8 minutes.
2
Add garlic and cumin and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, water, tomato paste, salt, and pepper flakes. Bring to boil, reduce heat, and simmer until slightly thickened, about 3 minutes.
3
With back of spoon, make 4 indentations in sauce. Break 1 egg into each indentation. Cover and simmer just until set, about 4 minutes. Sprinkle with cilantro.
4
Place 1 tortilla on each of 4 plates. Top evenly with eggs and sauce.
5
Serving size: 1 tortilla, 1 egg, and about 1/2 cup sauce
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