Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Ingredients
Directions
Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
Cook’s Note
Serving size depends on the number of eggs you want to poach. If they are large, only 5 or 6 will fit. I now use medium eggs to get more servings with more sauce. Yum.
Nutrition Facts (per serving)
| 161 | Calories |
| 9g | Fat |
| 13g | Carbs |
| 8g | Protein |
