- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 (8 ounce) jar roasted red bell peppers, drained and chopped
- 3 tablespoons Hunt's® Tomato Paste
- 1 teaspoon chili powder
- 1 teaspoon ground ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
- 1/2 cup water
- salt and pepper to taste
- 6 eggs, or more as needed
- 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(R) 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.
04/27/2018
recipepes.com
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