MEXICAN SHAKSHUKA
This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that's full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.
Provided by Candice
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
- Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
- Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.1 g, Cholesterol 163.7 mg, Fat 9.4 g, Fiber 2.7 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 685.3 mg, Sugar 8.1 g
MEXICAN RICE WITH POACHED EGGS
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.
Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
MEXICAN CHICKEN HASH WITH POACHED EGGS
I love hash with poached eggs for breakfast, lunch or dinner. I had some leftover sweet potatoes and chicken one weekend morning and this is the end result. I love to using leftovers, and think you can make some amazing dishes with them. This is hearty rich, flavorful, and a one skillet wonder. If you don't have leftovers, a rotisserie chicken works good, or even just some poached or grilled chicken.
Provided by SarasotaCook
Categories Breakfast
Time 50m
Yield 6 Servings and 6 eggs, 6 serving(s)
Number Of Ingredients 19
Steps:
- NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
- NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
- Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
- If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
- Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
- Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
- Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!
Nutrition Facts : Calories 279.1, Fat 17.1, SaturatedFat 8.9, Cholesterol 243.5, Sodium 390.5, Carbohydrate 18.7, Fiber 3.6, Sugar 5.9, Protein 13.6
MEXICAN EGGS
Make and share this Mexican Eggs recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch frying pan, cook bacon until crisp.
- Remove from pan with slotted spoon and drain.
- Add onion and garlic to bacon drippings in the pan.
- Cook until onion is soft.
- Stir in tomatoes, chilies, salt, and oregano.
- Bring to a boil, stirring constantly.
- Continue boiling until sauce thickens, about 15 minutes.
- Reduce heat to low.
- Crack eggs and slowly slip into sauce, one at a time.
- Sprinkle cheese and bacon over the top.
- Cover and simmer until eggs are set, about 5 to 7 minutes.
- Sprinkle with the cilantro.
- Serve with guacamole and warmed tortillas on the side of the plate, if desired.
- Note: The sauce can be prepared a day in advance.
- Reheat and slip the eggs in just before serving.
Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1
More about "mexican poached eggs food"
MEXICAN POACHED EGGS YOU CAN MAKE IN …
From treasuredmom.com
Estimated Reading Time 3 mins
- 1. Heat oil in a frying pan over medium heat, and cook the tortillas just long enough to soften (if using). Then remove to a plate.
- 4. Let the eggs simmer just long enough to cook the whites and leave the yolk soft or to the desired doneness.
MEXICAN POACHED EGGS - THE SCRAMBLE
From thescramble.com
Servings 6Total Time 25 mins
- Heat the oil in a large heavy skillet over medium heat. Add the onions and peppers (both types), and sauté them until they are very tender and slightly browned, 5 – 7 minutes.
- Meanwhile, in a large measuring cup, combine the salsa and tomato sauce and crack the eggs into a medium bowl, trying to keep their yolks intact.
- When the vegetables are tender, add the salsa-tomato sauce mixture to the skillet, bring it to a low boil, and add the eggs (still trying to keep the yolks intact), topping them evenly with the cheese. Cover, reduce the heat, and poach the eggs over the simmering sauce for 6 – 10 minutes, until they are just firm.
- Top it with the sour cream and fresh herbs, if desired, and serve it immediately over or wrapped in the tortillas, coating the tortillas first with a couple of teaspoons of the beans, if desired.
POACHED EGGS IN TOMATILLO SAUCE RECIPE
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Intermediate
POACHED EGGS MEXICANA RECIPE | GET CRACKING
From eggs.ca
Cuisine MexicanTotal Time 25 minsCategory Poached EggsCalories 333 per serving
MEXICAN-STYLE EGGS | RECIPES | JAMIE OLIVER
From jamieoliver.com
MEXICAN POACHED EGGS | KITCHEN EXPLORERS | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
MEXICAN-STYLE POACHED EGGS | FOODBOX
From foodbox.co.nz
MEXICAN POACHED EGGS — FOOD TO LOVE | RECIPES, POACHED EGG …
From pinterest.ca
POACHED EGGS WITH SALSA MEXICAN RECIPE - IFOOD.TV
From ifood.tv
MEXICAN POACHED EGGS - HUNGRY FOOD LOVE
From hungryfoodlove.com
MEXICAN POACHED EGGS | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
MEXICAN POACHED EGGS CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
HOW TO MAKE MEXICAN POACHED EGGS - YOUTUBE
From youtube.com
MEXICAN POACHED EGGS | KITCHEN EXPLORERS | PBS FOOD
From pinterest.com
SPICY MEXICAN POACHED EGGS WITH AVOCADO - CILANTRO …
From cilantroparsley.com
QUICK EGGS POACHED IN SALSA | MEXICAN PLEASE
From mexicanplease.com
THE RIGHT WAY TO POACH AN EGG IS MUCH EASIER THAN YOU THINK
From news.yahoo.com
MEXICAN POACHED EGGS - HUNGRY FOOD LOVE | RECIPE | FOOD, …
From pinterest.com
MEXICAN QUINOA WITH POACHED EGG | RECIPES, POACHED EGGS, FOOD
From pinterest.com
DROWNED EGGS | MEXICAN BREAKFAST | MEXICAN POACHED …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love