Eggs Poached in Tomato Heaven
"This is my new favorite dinner, quick to make, and oh...so good! I use a brand of stewed tomatoes prepared with celery, onion and bell pepper. If you can't find that variety, or make your own, I would advise using Fire-Roasted tomatoes."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (798.5 g)
- Calories 548.6
- Total Fat - 33.2 g
- Saturated Fat - 15.1 g
- Cholesterol - 476.2 mg
- Sodium - 1127.8 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 9 g
- Sugars - 21.4 g
- Protein - 31.7 g
- Calcium - 542.7 mg
- Iron - 3.8 mg
- Vitamin C - 115.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute the green pepper over medium-low heat until softened.
Step 2
Add onion and continue to cook until transluscent. (I salt as I go, using Kosher Salt)
Step 3
Add tomatoes and bring to a low boil.
Step 4
Break eggs into sauce, cover and cook for 2-4 minutes, checking every minutes or so. (Eggs will continue to cook after removing from pan.)
Step 5
Top with queso fresco and enjoy.
Tips
- Small saute pan with lid