Mexican Eggs

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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 501 (25% DV)
Fat: 20g (31% DV)
Carbohydrates: 53g (18% DV)
Protein: 27g (54% DV)
Description: Eggs, poached in a home made salsa.
Ingredients:  Makes 2 servings (2 each)
2  cups
1/2  cup
1  teaspoon

Tip: For nutritional information on all the ingredients in Mexican Eggs just click on each ingredient name. Then adjust the serving size for any Mexican Eggs ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Chop onion and pepper.
Combine tomatoes, chopped onion, chopped pepper and salt in large skillet. Bring to a boil and let simmer until onions and peppers are tender. About 15 to 20 minutes.
Break eggs into tomato mixture and cover. Let cook until yolks are fully cooked. About 10 to 15 minutes.
Meanwhile, heat oven to 250 degrees. Place each tortilla on two separate oven-proof plates. Heat tortillas on the plates in the oven while eggs cook.
Scoop 3 eggs with half the salsa onto each tortilla and serve.
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