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RECIPE
9 INGREDIENTS6 STEPS20MIN

Drowned Eggs

4.5
8 Ratings
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It’s basically poached eggs in tomato and cilantro sauce, aka the Salsa! It only takes 5-8 minutes to poach eggs in pre-prepared Salsa. Who can say no to such a quick, healthy and delicious breakfast, appetizer or side dish. However you want to categorize it, it fits!
20MIN
Total Time

StreetSmart Kitchen

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Fresh Cilantro , firmly packed
3 cloves
1
Habanero Pepper
(optional)
1/2 cup
White Onions , roughly chopped
1/2 cup
Chicken Broth
or Water
to taste

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Nutrition Per Serving

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CALORIES
319
FAT
15.0 g
PROTEIN
21.6 g
CARBS
21.6 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Roast Roma Tomato (8) for 10 minutes.
Step 2
When tomatoes are done, quarter them. Combine tomatoes, Habanero Pepper (1), Garlic (3 clove), Chicken Broth (1/2 cup), and White Onion (1/2 cup) your food processor or blender.
Step 3
Add a pinch of Salt (to taste). Blend for a few seconds until there’re no big chucks left. You just made an awesome Salsa!
Step 4
Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop Egg (6). Don't overlap the eggs. Cover and bring to a boil, about 5 minutes.
Step 5
Bring the heat down to medium and simmer for another 3-5 minutes based on how well you'd like to have your eggs done.
Step 6
Sprinkle with Ground Black Pepper (to taste) and Fresh Cilantro (1 cup). Serve!

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Nutrition Per Serving
Calories
319
% Daily Value*
Fat
15.0 g
19%
Saturated Fat
4.6 g
23%
Trans Fat
0.1 g
--
Cholesterol
548.0 mg
183%
Carbohydrates
21.6 g
8%
Fiber
2.4 g
9%
Sugars
9.3 g
--
Protein
21.6 g
43%
Sodium
440.3 mg
19%
Vitamin D
2.9 µg
14%
Calcium
146.9 mg
11%
Iron
3.4 mg
19%
Potassium
255.8 mg
5%
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