Ingredients
6
6 servings
- •2 tablespoons vegetable oil
- •1 cup diced onion
- •1 (8 ounce) jar roasted red bell peppers, drained and chopped
- •1 tablespoon minced garlic
- •3 tablespoons Hunt's® Tomato Paste
- •1 teaspoon chili powder
- •1 teaspoon ground ancho chile powder
- •1 teaspoon ground cumin
- •1 teaspoon Spanish paprika
- •2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
- •0.5 cup water
- •salt and pepper to taste
- •6 large eggs, or more as needed
Instructions
- Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
- Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
- Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 161
- Carbohydrate: 13g
- Fat: 9g
- Fiber: 3g
- Protein: 8g
- Sugar: 8g
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