Yucatan Poached Eggs recipe
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Categories of Recipe
Cheese and Eggs Recipes
Eggs Recipes
Mexican2 Recipes
Tomatoes Recipes
Timings & Yeildings
Prepration : 10
Cooking : 10
Total : 20
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1/4 cup onion , 1 sm.
2 tablespoons margarine or butter
1 tablespoon vegetable oil
2 cups tomatoes , 2 md.
1 each jalapeno chile *
2 tablespoons cilantro fresh, snipped
4 each eggs large
salt and black pepper to taste
1/2 cup pumpkin seeds shelled
 *     Jalapeno Pepper should be seeded and finely chopped.

**Shell and toast the pumpkin seeds and they should be ground after they are toasted.

Cook and stir the onion in the margarine and oil in a 1-inch
skillet until tender.

Stir in the tomatoes, chile and cilantro. Cover and cook

over low heat 1 minutes, stirring occasionally.

Break each egg into a measuring cup or saucer, then holding
the cup or saucer close to the skillet, slip each egg onto the
tomato mixture.

Cover and cook until the eggs reach the desired doneness,
about 3 to 5 minutes.

Season to taste with the salt and pepper and sprinkle the
ground pumpkin seeds over each egg before serving.

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