California Poached Eggs

Eggs poached in a flavorful, tomato-based simmer sauce is found in many cuisines around the globe.

Eggs poached with tomatoes and chilis

California Poached Eggs

My recipe has a California flavor — adding fresh cilantro, tangy green chilis, and creamy avocado to keep it west coast.
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Suitable for dinner, lunch, or breakfast, this fast tangy/creamy dish wins for taste, nutrition, and frugality.  Make ahead tip: prep the sauce when you have some free time, store in a jar in the fridge, then finish by heating the sauce and poaching the eggs right before serving.  Faster than take out — and way tastier.  Enjoy!

California Poached Eggs
(serves two for dinner)

2 TB olive oil
onion, 1/2 cup small dice
diced tomatoes, 14 oz can
diced green chilis, 4 oz can
1 clove garlic, crushed
1/2 tsp. chipotle powder (add more if you like it spicy)
sea salt
4 eggs (may add up to two more eggs if desired)
cilantro, 1/4 cup chopped
one avocado, diced

Heat wide frying pan over medium heat.  Add the olive oil and onions, and saute for a couple minutes.  Add the tomatoes, chilis, garlic, chipotle powder, and some salt.  Stir and simmer the sauce for about 7 minutes, stirring occasionally.  Taste for salt, and adjust if needed.  Gently add each egg to the simmering sauce, being sure to leave space between each egg.

eggs just beginning to simmer in the tomato and chili sauce

eggs just beginning to simmer in the tomato and chili sauce

Cover the pan and simmer on low for about 7 minutes, or until the whites of the eggs have changed from clear to white.  I like the egg yolks to be a little runny, but you may prefer yours on the firm side.  Just simmer for a little longer to desired firmness for the eggs.  Garnish with diced avocado and cilantro.  Serve with toast or warmed corn tortillas.

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