Yucatan Poached Eggs

Categories: Cheese/eggs | Main dishes | Mexican | Vegetables

Serves: 4 Servings

Ingredients:

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; **

Instructions:
* Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1
for directions on how to shell and toast the pumpkin
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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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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