Cook this weeknight entrée of Poached Eggs in Ancho-Tomato Sauce. This poached eggs dish is made with on-hand ingredients, so it couldn't be easier!
What You Need
Original recipe yields 8 servings
2 cans (14.5 oz. each) diced tomatoes, undrained
1 clove garlic
2-1/2 Tbsp. ancho chile pepper powder
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 small onion, chopped
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
8 egg s
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Blend tomatoes, garlic and ancho pepper in blender until smooth.
Cook bacon in large skillet until crisp; drain on paper towels. Discard drippings. Add onions to skillet; cook and stir 2 min. Stir in tomato mixture; bring to boil. Add mixed vegetables; cook 3 min., stirring occasionally.
Break eggs, 1 at a time, into small bowl; slip over vegetable mixture in skillet, leaving space between eggs. Cover; cook on medium-low heat 8 min. or until whites are completely set and yolks begin to thicken but do not become firm. Top with cheese, bacon and cilantro.
Serve over hot cooked spinach, rice or spaghetti.
Substitute ground chipotle pepper for the ancho pepper.
Substitute 1 stemmed fresh jalapeño pepper for the ground ancho pepper.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.