Poached Eggs in Tomato Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Course
Breakfast
Poached Eggs in Tomato Sauce
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Ingredients
For the Cilantro Pesto
- 1 C cilantro fresh
- ⅔ C walnuts
- ½ C queso fresco
- ⅓-1/2 C olive oil
- 2 Cloves garlic
For the Poached Eggs in Tomato Sauce
- 1 Tbsp canola oil
- 2 Cloves garlic minced
- 1 Francesco Rinaldi traditional tomato sauce no salt added, jar
- 2 tsp cumin
- 1 tsp cayenne pepper
- 1 Serrano pepper sliced in half lengthwise
- ¾ C cilantro pesto
- 6 egg
- ½ C queso fresco
- kosher salt to taste
- black pepper to taste
- cilantro for garnish
Instructions
- In a food processor, add the cilantro, walnuts, and queso fresco. Pulse until coarsely ground, then slowly start adding the olive oil while the processor's still running, until a thick paste forms. Set aside.
- In a large cast iron over medium high heat, add the canola oil and minced garlic and saute until tender and fragrant, around one minute. Pour in the tomato sauce, then stir in the cumin and cayenne pepper.
- Nestle the serrano pepper, sliced side down, into the tomato sauce, then distribute the cilantro pesto in globs throughout the sauce, using the tip of a spoon to swirl it around in the sauce.
- Using a spoon, create a small hollow in the sauce, then crack a single egg into the hollow. Repeat with each egg. Sprinkle with salt, pepper, and queso fresco, then cover and let cook on medium for 5-8 minutes, or to your desired doneness. Serve with fresh cilantro for garnish and flour tortillas for dipping.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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