Recipe 4 All: Yucatan Poached Eggs Recipe — Every recipe in the World on this site.

Recipe 4 All: Yucatan Poached Eggs Recipe

Yucatan Poached Eggs

Yield: 4 servings
¼cups Onion; Chopped, 1 Sm.
2tablespoon Margarine Or Butter
1tablespoon Vegetable Oil
2cups Tomatoes; Chopped, 2 Md.
1  Jalapeno Chile; *
2tablespoon Cilantro; Fresh, Snipped
4  Eggs; Large
  Salt And Pepper To Taste
½cups Shelled Pumpkin Seeds; **
* Jalapeno Pepper should be seeded and finely chopped.
** See
Sowest 1 for directions on how to shell and toast the pumpkin

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.

Your Yucatan Poached Eggs is ready. Buon appetito!

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