Chili Poached Eggs Recipes

Steps:

• In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.

Steps:

• Combine and simmer all ingredients except eggs and tortillas in a frying pan. Cook until onions and peppers are tender and sauce has thickened.
• Warm tortillas and 4 plates, keep warm.
• Break an egg in small bowl, stir small circle in sauce and slip the egg in this spot. Repeat with remainder of eggs.
• Place egg on each tortilla and cover with sauce.
• Variations include cheese as a garnish, 1/2lb of cooked chorizo, or sliced avocado as a garnish.

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

Steps:

• Chop 3 onions and 1 red pepper coarsely. Add to blender with water, barbecue sauce and ancho peppers; blend until smooth. Set aside. Chop remaining onions and red pepper.
• Heat oil in large skillet. Add plantains, wieners, red peppers and half of the remaining onions; cook and stir 5 min. or until plantains are browned. Stir in beans and barbecue mixture; cook 3 min., stirring occasionally.
• Break 1 egg into small bowl; slip into skillet. Repeat with remaining eggs, leaving spaces between eggs; cover. Cook on medium-low heat 10 to 12 min. or until whites are completely set and yolks begin to thicken but are not firm. Top with remaining onions.