POACHED EGGS IN ANCHO-TOMATO SAUCE

Poached Eggs in Ancho-Tomato Sauce image

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!

Provided by My Food and Family

Categories Dairy

Time 40m

Yield 8 servings

Number Of Ingredients 9

Previous Next

Ingredients

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 eggs
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh cilantro

Steps:

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.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g