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Poached Eggs in Ancho-Tomato Sauce

Prep Time
Total Time

8 servings

Cook this weeknight entrée of Poached Eggs in Ancho-Tomato Sauce. This poached eggs dish is made with on-hand ingredients, so it couldn't be easier!

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What You Need

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Make It

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  • Blend tomatoes, garlic and ancho pepper in blender until smooth.
  • Cook bacon in large skillet until crisp; drain on paper towels. Discard drippings. Add onions to skillet; cook and stir 2 min. Stir in tomato mixture; bring to boil. Add mixed vegetables; cook 3 min., stirring occasionally.
  • Break eggs, 1 at a time, into small bowl; slip over vegetable mixture in skillet, leaving space between eggs. Cover; cook on medium-low heat 8 min. or until whites are completely set and yolks begin to thicken but do not become firm. Top with cheese, bacon and cilantro.

Special Equipment Needed

Serving Suggestion

Serve over hot cooked spinach, rice or spaghetti.


Substitute ground chipotle pepper for the ancho pepper.


Substitute 1 stemmed fresh jalapeño pepper for the ground ancho pepper.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 190
Total fat 10g
Saturated fat 4g
Cholesterol 200mg
Sodium 420mg
Carbohydrate 13g
Dietary fiber 3g
Sugars 5g
Protein 13g
% Daily Value
Vitamin A 40 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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