Sunday Brunch: Julie Wheeler's Poached Eggs Cartagena

TULSA - A healthy alternative to eggs benedict with a South American Flair. Nicely served with sliced tropical fruits like pineapple and strawberries.

Minutes to Prepare: 15
Minutes to Cook: 15
Number of Servings: 6

 

Tips:

Add a little dollop of non fat Greek yogurt to add creamy to the dish if you would like in place of sour cream.


Ingredients:

1 teaspoon red pepper flakes

  • 6 medium tomatoes, whole-cored
  • 1 Anaheim chilies pepper, diced
  • 15 ounce can black beans
  • 3 cloves garlic, minced
  • 3/4 cup green, raw and chopped
  • 12 Spanish stuffed green olives
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon corn starch
  • 2 tablespoon tap water
  • 1/4 cup cilantro, fresh
  • 6 corn tortillas, medium (6 inch diameter)
  • cooking spray
  • 6 large eggs
  • Extra cilantro for garnish



Directions:

Preheat oven to 350 degrees and let eggs come to room temperature. Bring large sauce pan of water to a boil and drop cored tomatoes in for one minute. Remove tomatoes from hot water and place in cold water. Remove skins.
 
Dice tomatoes and place in a medium sauce pan with diced chilies, black beans, garlic, green onions, olives, black pepper, cumin seed, chili powder, and salt. Cook for a few minutes over medium heat until chilies soften.
 
Combine corn starch and 2 tablespoons of water together to make a slurry. Add to tomato mixture and stir over medium heat until salsa starts to thicken and looks glossy. Set aside.
 
On a large cookie sheet sprayed with cooking spray, add corn tortillas side by side and spray tops with spray as well. Warm in preheated oven for 5 minutes. In a shallow skillet add 2 inches of water and 1/4 teaspoons of salt. Bring to a simmer.
 
Break eggs in a separate dish and add one by one to the simmering water. Once all eggs are in the pan give the pan a slight shake to allow water to cover tops of eggs and allow to cook for 4 minutes so whites are firm and yolks are slightly runny.
 
Place corn tortilla on a plate, 1/6 of to salsa mixture, and 1 poached egg. Garnish with extra cilantro and red pepper flakes.
 
 
Serving Size: 1 Corn Tortilla, 1 Poached Egg, and 1/6 Sauce

Number of Servings: 6
 
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