Eggs With Tomatoes, Chiles and Pumpkin Seeds

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Eggs are poached in a sauce made with chiles, onion, tomatoes, cilantro and pepitas (pumpkin seeds).
Recipe By: Community
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1/4 cup white onion, chopped
    • 2 tablespoons margarine or butter
    • 1 tablespoons vegetable oil
    • 2 medium tomatoes, chopped
    • 1 jalapeno chile, seeded and finely chopped
    • 2 tablepsoons cilantro; fresh, snipped
    • 4 large eggs
    • salt and pepper to taste
    • 1/2 c pepitas, toasted then ground


Cook and stir the onion in the margarine and oil in a 10-inch skillet  until tender. 

Stir in the tomatoes, chile and cilantro.  Cover and cook over low heat 10 minutes, stirring occasionally. 

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.  Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes. 

Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving.
Recipes From - The Gourmet Food And Cooking Resource