Poached eggs in tomato- jalapeño sauce
- Total Time
- 0:26
- Prep
- 0:10
- Cook
- 0:16
- 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. For an additional 1 SmartPoints value per serving, sprinkle on 1 1/2 tablespoons crumbled queso fresco.
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olive oil2 tsp
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uncooked onion(s)1 medium, halved lengthwise, thinly sliced
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sweet red pepper(s)1 medium, chopped
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jalapeño pepper(s)1 medium, seeded and thinly sliced
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garlic clove(s)1 medium clove(s), finely chopped
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ground cumin1 tsp
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canned diced tomatoes14 ½ oz
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water⅓ cup(s)
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canned tomato paste½ tsp
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kosher salt½ tsp
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crushed red pepper flakes¼ tsp
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egg(s)4 large
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cilantro¼ cup(s), chopped
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corn tortilla(s)4 item(s)
- 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.
- Serving size: (1 tortilla, 1 egg, and about 1/2 cup sauce)