Poached Eggs in Ancho-Tomato Sauce

Name: Poached Eggs in Ancho-Tomato Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Global
Ingredients: 2 Tbsps ancho chile pepper powder; 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces; 822 grams cans each) diced tomatoes, undrained; 8 eggs; 2 Tbsps chopped fresh cilantro; 473 milliliters frozen mixed vegetables (carrots, corn, green beans, peas); 1 clove garlic; 237 milliliters KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese; 1 small onion, chopped

Poached Eggs in Ancho-Tomato Sauce might be just the morn meal you are searching for. One serving contains 47 calories, 3g of protein, and 3g of fat. This recipe serves 40. If you have ancho chile pepper powder, onion, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

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

Ingredients you will need

Tomato

Garlic

Pepper

Equipment you will use

Blender

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

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Add onions to skillet; cook and stir 2 min. Stir in tomato mixture; bring to boil.

Ingredients you will need

Onion

Tomato

Equipment you will use

Frying Pan

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

Ingredients you will need

Mixed Vegetables

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.

Ingredients you will need

Vegetable

Cilantro