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| recipe title: |
YUCATAN POACHED EGGS |
| category: |
Breakfast |
| keywords: |
Main dish, Mexican, Vegetables, Ethnic |
| servings: |
4 servings |
| ingredients: |
1/4 c Onion; Chopped, 1 Sm.
2 tb Margarine Or Butter
1 tb Vegetable Oil
2 c Tomatoes; Chopped, 2 Md.
1 Jalapeno Chile; *
2 tb Cilantro; Fresh, Snipped
4 Eggs; Large
Salt And Pepper To Taste
1/2 c Shelled Pumpkin Seeds; **
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| directions: |
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* 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.
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