Mexican Poached Eggs
These Mexican Poached Eggs are a fun Mexican or Southwestern spin on eggs poached in tomato sauce. Scramble recipe tester Nikki Wolf said, “We ate this for dinner last night and I was happily surprised at how my kids dug in! They were eating before I had mine served!” To turn this meal into huevos rancheros, fry the corn tortillas over medium heat in a skillet with about 1 tsp. butter or oil per tortilla until they are a little browned and puffy, coat the tortillas with refried beans, and top them with the poached egg mixture.
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion diced
- 1/2 red bell pepper diced, or use 2 carrots
- 1/2 - 1 jalapeño pepper to taste, seeded and finely diced
- 1 cup chunky salsa
- 1 cup tomato sauce or red pasta sauce
- 6 eggs
- 1/2 cup shredded Cheddar or Monterey jack cheese
- 3/4 cup low fat sour cream or use plain Greek yogurt or use any variety, optional
- 2 Tbsp. fresh cilantro or flat-leaf parsley finely choped (optional)
- 6 whole wheat or corn tortillas
- 1/4 cup vegetarian refried beans or make your own as specified in the Do Ahead section (optional)
Heat the oil in a large heavy skillet over medium heat. Add the onions and peppers (both types), and sauté them until they are very tender and slightly browned, 5 – 7 minutes.
Meanwhile, in a large measuring cup, combine the salsa and tomato sauce and crack the eggs into a medium bowl, trying to keep their yolks intact.
When the vegetables are tender, add the salsa-tomato sauce mixture to the skillet, bring it to a low boil, and add the eggs (still trying to keep the yolks intact), topping them evenly with the cheese. Cover, reduce the heat, and poach the eggs over the simmering sauce for 6 – 10 minutes, until they are just firm.
Top it with the sour cream and fresh herbs, if desired, and serve it immediately over or wrapped in the tortillas, coating the tortillas first with a couple of teaspoons of the beans, if desired.
Slow Cooker Directions
Add the oil, onions, both types of peppers, salsa and tomato sauce to the slow cooker and stir to combine. Cook on low for 6 – 10 hours or on high for 3 – 4 hours.
30 minutes before serving, crack the eggs into a bowl, and gently pour over the simmering sauce. Replace the slow cooker lid and cook for 30 minutes more until the eggs are set. Top them with the cheese and serve as directed. Note: this will produce eggs with fully cooked yolks. If you prefer runny yolks, reduce the time to cook the eggs to approximately 15 minutes, and watch carefully for desired level of doneness.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion and bell pepper, seed and dice the jalapeño, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, chop the cilantro or parsley if using, prepare the refried beans if making your own.
Scramble Flavor Booster: Use spicy salsa and/or spicy Jack cheese.
Tip: Use a serrated spoon to seed the jalapeño pepper, and wear gloves or wash hands afterwards to avoid getting the hot pepper oil in your eyes.
Video: Watch Jessica make it on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 253, Total Fat: 13g, 19.5%; Saturated Fat: 5g, 24.5%; Cholesterol: 196mg, 65.5%; Sodium: 754mg, 31.5%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 2g, 6%; Sugar: 5g; Protein: 12g
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