This recipe came to me through a couple different people, and I do not know how common this recipe is. However, this is a simple and easy breakfast with a unique twist. It is really like making poached eggs in stewed tomatoes. Now my husband is not a big fan of anything with plain, cooked tomatoes, but he really enjoyed the flavor of this after the cilantro and sour cream were added. I did not have any green onions, but they would have made it even better!
Serves: approximately 2-4
1 12-15oz can of stewed tomatoes
green onions, sliced
In some hot oil, fry (or you may bake) some french fries or diced potatoes until slightly crispy. Season with a little seasoned salt/pepper to taste.
In a medium saucepan, pour the stewed tomatoes and bring up to almost boiling. As they cook for 1-2 minutes, break up the tomatoes. You may add some Adobo All-purpose Seasoned Salt to the tomatoes, if desired. Crack the egg shells and drop eggs onto the tomato mixture. Season the eggs, if desired. As the eggs cook, spoon the tomato juice up over the eggs periodically for a couple minutes, covering the eggs with a lid until they are cooked as desired.
Serve eggs and tomatoes together along side or over top of the fries/potatoes on each plate. Garnish with chopped cilantro, green onions and sour cream.