More Great Recipes: Omelet/Frittatas

Eggs In Spicy Tomatoe Sauce


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Member since 2007

Serves Serves 4 | Prep Time 35 Min | Cook Time 35 Min.

Ingredients

4 slices bacon, cut 1/2 inch thick crosswise
4 cloves garlic, chopped
1 to 2 tablespoons chopped chipotle chiles in adobo
2 cans (28 ounces each) whole peeled tomatoes in juice
Coarse salt and ground pepper
8 large eggs
1/2 cup crumbled feta cheese
Tortilla chips, for serving (optional)


Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.


Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.


Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.


Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired


Pairs Well With


Notes

If you can't find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper

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