Poached Eggs in Tomato Sauce Recipe

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Recipe for Poached Eggs in Tomato Sauce  

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Try this Poached Eggs in Tomato Sauce Recipe

Prep Time: 10 Minutes
Total Time: 25 Minutes
Makes: 6 Servings

Recipe Ingredients:

    For the Cilantro Pesto

  • 1 Cup Fresh Cilantro
  • 2/3 Cup Walnuts
  • 1/2 Cup Queso Fresco
  • 1/3-1/2 Cup Olive Oil
  • 2 Cloves Garlic
  • For the Poached Eggs in Tomato Sauce

  • 1 Tbsp Canola Oil
  • 2 Cloves Garlic, minced
  • 1 Jar Francesco Rinaldi Tomato & Basil Sauce
  • 2 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 Serrano Pepper, sliced in half lengthwise
  • 3/4 Cup Cilantro Pesto
  • 6 Eggs
  • 1/2 Cup Queso Fresco
  • Kosher Salt to taste
  • Pepper to taste
  • Cilantro, for garnish

Recipe Instructions:

1. In a food processor, add the cilantro, walnuts, and queso fresco. Pulse until coarsely ground, then slowly start adding the olive oil while the processor's still running, until a thick paste forms. Set aside.

2. In a large cast iron over medium high heat, add the canola oil and minced garlic and saute until tender and fragrant, around one minute. Pour in the tomato sauce, then stir in the cumin and cayenne pepper.

3. Nestle the serrano pepper, sliced side down, into the tomato sauce, then distribute the cilantro pesto in globs throughout the sauce, using the tip of a spoon to swirl it around in the sauce.

4. Using a spoon, create a small hollow in the sauce, then crack a single egg into the hollow. Repeat with each egg. Sprinkle with salt, pepper, and queso fresco, then cover and let cook on medium for 5-8 minutes, or to your desired doneness. Serve with fresh cilantro for garnish and flour tortillas for dipping.