Mexican Poached Eggs
 

This is a nice recipe as it can be spiced up or down, depending on how hot you like it. I adapted if from a recipe in the 1978 The Real Food Cookbook by Ethel H. Renwick. We had it for lunch today with a salad & avocado - filling & good!

Mexican Poached Eggs
makes 2 - 4 servings (4 eggs)

1/2 cup onion, chopped
1-2 cloves garlic, minced
1 10-oz can tomatoes with peppers*
1 tablespoon chopped canned green chilies (more if desired)
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
4 eggs
shredded cheese for topping (optional)
sour cream for serving
salsa for serving

In a skillet, sauté onion and garlic in olive oil for about 5 minutes, until onions are tender. Add tomatoes, chilies, oregano, cumin, and salt. Simmer just until hot, then make 4 depressions in the tomato sauce and then add eggs. Cover. Takes about 6 minutes for the eggs to cook, depending on how done you want them.
A minute or so before eggs are done, sprinkle with cheese if using.

*Rotel - Walmart brand is the same but cheaper