Tuesday, May 26, 2009


Spanish-style poached eggs (recipe in the comments)
Wheat toast
Refried beans

Hot tea
We first made this in 2002 and were in a phase fora while where we had it pretty regularly. I don't think we've made it since I was pregnant with T though, so we've been off the track. I rediscovered it looking through cookbooks the other day and so both of us were excited to re-try it. That said, I have a cold and am less than enthused about anything today. Even still, dinner was yummy and I hope to have this back in the rotation more regularly.

Prep Notes
Difficulty: Easy
Chopping: Yellow pepper, jalapeno, avocado
Time: 35 minutes
Make ahead: This is best last minute.

J: "Another blast from the past"
M: "Incredible and easy eggs"

1 comment:

J said...

Spanish-style Poached Eggs – Easy Vegetarian Meals
Serves 2

2 T sliced almonds
1 yellow bell pepper, chopped
1 jalapeño, seeded and chopped
1 T olive oil
1 ¼ lbs tomatoes, chopped
1 t chili powder
½ t ground cumin
¼ t salt
4 eggs, broken into 4 small bowls
1 medium ripe avocado, peeled and sliced

Toast almonds in a dry skillet.

Heat oil in a large flat bottomed skillet. Cook yellow pepper and jalapeño for 2minutes or until beginning to be tender. Stir in tomatoes, chili powder, cumin, and salt. Bring to a gentle boil. Reduce heat and simmer for 5 minutes.

Carefully slide eggs into the cooking tomatoes. Sprinkle with salt and pepper. Cover and simmer eggs for 4 to 5 minutes or until whites are set and yolks are thickened, but not at all firm. Transfer eggs to plates and spoon sauce over it. Sprinkle with almonds and serve with avocado slices.