Latin Poached Eggs

Latin Poached Eggs
Makes 4
Prep 10 m
Cook 20 m


  1. 1 of 1 In a deep-sided 12-inch skillet, heat 1 tbsp extra-virgin olive oil over medium. Add 2 cloves sliced garlic, 2 tsp Mexican chili powder and 3/4 tsp ground cumin. Cook 1 minute. Add 1 can (28 oz) crushed tomatoes, 1 can (4 oz) diced fire-roasted green chiles, 1/2 cup water and 1/4 tsp salt. Simmer 10 minutes. Stir in 3/4 cup sliced scallions, 1/2 cup chopped cilantro and 1/4 cup diced queso blanco. One by one, crack 8 eggs into a small dish and carefully pour them into sauce, evenly spaced apart. Scatter 2 tbsp queso blanco on top and simmer 10 minutes. Cover and remove from heat. Let stand about 5 minutes, until eggs reach desired doneness. Scatter more scallions and cilantro on top. If desired, serve with sliced avocado, tomatillo salsa, sour cream and rice and beans.
Nutrition Information for Latin Poached Eggs
Servings Per Recipe: 4
Per Serving: 20 g pro., 820 mg sodium, 10 g sugar, 23 g carb., 8 g fiber, 24 g Fat, total, 6 g sat. fat, 370 kcal cal.