Yucatan Poached Eggs

Recipe Ingredients

1/4 cup	15g / 0.5oz	Onion, chopped - 1 sm.
2 tablespoons	30ml	Margarine or butter
1 tablespoon	15ml	Vegetable oil
2 cups	125g / 4.4oz	Tomatoes, chopped - 2 md.
1		Jalapeno chile - *
2 tablespoons	30ml	Cilantro, fresh - snipped
4		Eggs - large
		Salt and pepper to taste
1/2 cup	55g / 1.9oz	Shelled pumpkin seeds

Recipe Instructions

* Jalapeno Pepper should be seeded and finely chopped. After they are toasted, they should be ground.

Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender. Stir in the tomatoes, chile and cilantro. Cover and cook over low heat 10 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.

Source:
GRILLIN' AND CHILLIN' SHOW #GR3635

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