Tomato Poached Eggs Recipe

Name: Tomato Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 garlic clove, minced; 1 teaspoon dried oregano; 2 teaspoons dried parsley; salt and pepper (to taste); 1 teaspoon chili powder (or to taste); 2 medium green peppers, chopped; 1 ½ cups canned tomatoes (drain and reserve juice); 3 hot green chili peppers, chopped (optional); 4 eggs; Tabasco sauce (optional); rice, cooked

Servings: persons

1 onion, chopped
1 garlic clove, minced
1 teaspoon dried oregano
2 teaspoons dried parsley
salt and pepper (to taste)
1 teaspoon chili powder (or to taste)
2 medium green peppers, chopped
1 ½ cups canned tomatoes (drain and reserve juice)
3 hot green chili peppers, chopped (optional)
4 eggs
Tabasco sauce (optional)
rice, cooked

1
Heat 1-2 tablespoons oil in a frying pan.
2
Saute the onion, garlic, oregano, parsley, salt & pepper and chili powder until onion is transparent.
3
Add green peppers, drained tomatoes and chili peppers.
4
Saute 3-5 minutes.
5
Add juice from tomatoes and bring to a boil.
6
Gently drop in 4 eggs.
7
Cook until eggs are ready to serve.
8
Serve over rice with a few drops of Tabasco or your favorite pepper sauce.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 onion, chopped, 1 garlic clove, minced, 1 teaspoon dried oregano, 2 teaspoons dried parsley, and more.

Yes, Tomato Poached Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Poached Eggs

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