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Yucatan Poached Eggs
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Source: Betty Crocker Southwestern Cooking
| 1 small | onion, chopped, (about 1/4 cup) |
| 2 tablespoons | margarine |
| butter, alternative | |
| 1 tablespoon | vegetable oil |
| 2 medium | tomatoes, chopped, (about 2 cups) |
| 1 jalapeno chile, seeded and finely chopped | |
| 2 tablespoons | snipped fresh cilantro |
| 4 | eggs |
| Salt | |
| pepper to taste | |
| 1/2 cup | shelled pumpkin seeds, toasted and ground |
Cook and stir onion in margarine and oil in 10-inch skillet until tender. Stir in tomatoes, chile and cilantro. Cover and cook over low heat 10 minutes, stirring occasionally.
Break each egg into measuring cup or saucer; holding cup close to skillet, slip 1 egg at a time onto tomato mixture. Cover and cook until desired doneness, 3 to 5 minutes. Season to taste with salt and pepper; sprinkle with ground pumpkin seeds.
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