Eggs Poached in Ancho-Tomato Sauce

1. 1

   Blend tomatoes, garlic and ancho pepper in blender until smooth.

2. 2

   Cook bacon in large skillet until crisp; drain on paper towels.

3. 3

   Discard drippings.

4. 4

   Add onions to skillet; cook and stir 2 min.

5. 5

   Stir in tomato mixture; bring to boil.

6. 6

   Add mixed vegetables; cook 3 min., stirring occasionally.

7. 7

   Break eggs, 1 at a time, into small bowl; slip over vegetable mixture in skillet, leaving space between eggs.

8. 8

   Cover; cook on medium-low heat 8 min.

9. 9

   or until whites are completely set and yolks begin to thicken but do not become firm.

10. 10

    Top with cheese, bacon and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.