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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!
40 min
40 min
8 servings

What You Need

cans   (14.5 oz. each) diced tomatoes, undrained
clove   garlic
Tbsp.  ancho chile pepper powder
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
small  onion, chopped
cups  frozen mixed vegetables (carrots, corn, green beans, peas)
 Eggland's Best® eggs
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland's Best®
To make eggs fluffy and full, whisk as much air as possible into the egg mixture and be sure to use the freshest eggs. We love the fresh-from-the-farm quality of Eggland’s Best® eggs, which are typically delivered directly to supermarkets within three days of laying. And now, Eggland’s Best eggs are fresher and stay fresher longer than ordinary eggs.
Serving Suggestion
Serve over hot cooked spinach, rice or spaghetti.
Substitute ground chipotle pepper for the ancho pepper.
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