Yucatan poached eggs Recipe

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Yucatan poached eggs

Artist:	_	Yield:	4
Categories:	Eggs, Mexican, North American, Poached, South American	Rating:	0
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Ingredients:

1/4	cup	Onion, Chopped, 1 Sm.
2	tbsp	Margarine Or Butter
1	tbsp	Vegetable Oil
2	cup	Tomatoes, Chopped, 2 Md.
1	each	Jalapeno Chile, *
2	tbsp	Cilantro, Fresh, Snipped
4	each	Eggs, Large
1	x	Salt And Pepper To Taste
1/2	cup	Shelled Pumpkin Seeds, **

Procedures:

1	* jalapeno pepper should be seeded and finely chopped.
2	** see sowest 1 for directions on how to shell and toast the pumpkin seeds.
3	After they are toasted, they should be ground.
4	Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender.
5	Stir in the tomatoes, chile and cilantro.
6	Cover and cook over low heat 10 minutes, stirring occasionally.
7	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.
8	Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes.
9	Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving