Yucatan poached eggs
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Yucatan poached eggs
  Eggs    Breakfast    Mexican    Vegetables  
Last updated 6/12/2012 12:56:37 AM. Recipe ID 18891. Report a problem with this recipe.
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      Title: Yucatan poached eggs
 Categories: Breakfast, Main dish, Mexican, Vegetables
      Yield: 4 Servings
    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; **
  *     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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Recipe ID 18891 (Apr 03, 2005)

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