Eggs Poached in Ancho-Tomato Sauce

Ancho chili peppers are dried poblano peppers and are commonly used in Mexican cuisine to add a mild, smoky flavor to dishes.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Eggs Poached in Ancho-Tomato Sauce

Cooking Method: Poaching, Simmering Cuisine: American, Mexican Courses: Breakfast, Brunch Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 2 Calories: 500

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Eggs
• 2 piece Ancho chili peppers
• 4 piece Tomatoes
• 1 medium Onion
• 2 clove Garlic cloves
• 2 tablespoon Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 2 tablespoon Fresh lime juice

Instructions

1. Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
2. Add chopped tomatoes, ancho chili peppers, cumin powder, paprika, salt, and black pepper to the pan. Cook for 10 minutes, stirring occasionally.
3. Transfer the sauce to a blender and blend until smooth.
4. Return the sauce to the pan and bring it to a simmer.
5. Create small wells in the sauce and crack an egg into each well. Cover the pan and cook for 5-7 minutes, or until the eggs are poached to your liking.
6. Sprinkle fresh cilantro and drizzle fresh lime juice over the eggs.
7. Serve the eggs poached in ancho-tomato sauce with warm tortillas or crusty bread.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 18g6%

Sugars 10g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.