Yucatan poached eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onion; Chopped, 1 Sm. |
| 2 | tablespoons | Margarine Or Butter |
| 1 | tablespoon | Vegetable Oil |
| 2 | cups | Tomatoes; Chopped, 2 Md. |
| 1 | each | Jalapeno Chile; * |
| 2 | tablespoons | Cilantro; Fresh, Snipped |
| 4 | eaches | Eggs; Large |
| 1 | x | Salt And Pepper To Taste |
| ½ | cup | Shelled Pumpkin Seeds; ** |
Directions
* Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1 for directions on how to shell and toast the pumpkin seeds.
After they are toasted, they should be ground.
Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender. Stir in the tomatoes, chile and cilantro. Cover and cook over low heat 10 minutes, stirring occasionally. Break each egg into a measuring cup or saucer, then holding the cup or saucer close to the skillet, slip each egg onto the tomato mixture. Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes.
Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving.