Brunch

Poached Eggs Cartagena is for Breakfast.

Poached Eggs Cartagena takes 15 minutes to prepare.

Poached Eggs Cartagena takes 15 minutes to cook.

Poached Eggs Cartagena makes 6 servings.

The ingredients for Poached Eggs Cartagena are:

Red Ripe Tomatoes, 6 medium whole-cored
1 Anaheim chile peppers diced
15 oz Can Black Beans
3 closed Garlic Minced
3/4 cup Green Onion - Raw,chopped
12 Spanish Queen Pimiento Stuffed Green Olives
1/4 tsp Black Pepper
1/2 tsp Cumin seeds
1 tsp Chili Powder
1 tsp Salt
1 tbsp Corn Starch
2 tbsp Tap Water
1/4 cup cilantro (fresh
6 Corn Tortillas, medium (approx 6" dia)
Cooking Spray
6 Large Eggs, fresh
1 tsp Red Pepper Flakes
Extra cilantro for garnish

Here is how you make Poached Eggs Cartagena:

Preheat Oven to 350 degrees and let eggs come to room temperature. Bring large sauce pan of water to a boil and drop cored tomatoes in for one minute. Romove tomatoes from hot water and place in cold water. Remove skins. Dice tomoatoes and place in a medium sauce pan with diced chiles, balck beans, garlic, green onions, olives, black pepper, cumin seed, chili powder, and salt. Cook for a few minutes over medium heat until chiles soften. Combine corn starch and 2 tablespoons of water together to make a slury and add to tomoato mixture and stir over medium heat until salsa starts to thicken and looks glossy. Set aside. On a large cookie sheet sprayed with cooking spray add corn tortillas side by side and spray tops with spray as well. Warm in preheated oven for 5 minutes. In a shallow skillet add 2 inches of water and 1/4 tsp of salt and bring to a simmer. Break eggs in a separate dish and add one by one to the simmering water. Once all eggs are in the pan give the pan a slight shake to allow water to cover tops of eggs and allow to cook for 4 minutes so whites are firm and yolks are slightly runny. Place corn tortilla on a plate, 1/6 of to salsa mixture, and 1 poached egg. Garnish with extra cilantro and red pepper flakes. Serving Size: 1 Corn Tortilla, 1 Poached Egg, and 1/6 SauceNumber of Servings: 6Recipe submitted by SparkPeople user JULWHEELER.

The nutritional information for Poached Eggs Cartagena is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 284.1

• Total Fat: 9.0 g
• Cholesterol: 185.0 mg
• Sodium: 834.3 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 10.6 g
• Protein: 14.7 g

Poached Eggs Cartagena is Spanish cuisine.

The dietary needs meet for Poached Eggs Cartagena is Low Fat