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Breakfast/brunch

Eggs Poached in Ancho-Tomato Sauce

Eggs Poached in Ancho-Tomato Sauce recipe
photo by:kraft
This affordable weeknight meal is made with on-hand ingredients so it couldn't be easier!
time
prep:
40 min
total:
40 min
servings
total:
8 servings
Magazine Acquisition

What You Need

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

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve over hot cooked spinach, rice or spaghetti.
Substitute
Substitute ground chipotle pepper for the ancho pepper.
Substitute
Substitute 1 stemmed fresh jalapeño pepper for the ground ancho pepper.
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