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Poached Eggs with Chunky Tomato Sauce

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This is a light, satisfying meal that works at any time of day.

Source: Martha Stewart Living, December/January 1997
Servings

Ingredients

Directions

Cook's Notes

Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

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Reviews

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How would you rate this recipe?
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  • Smtuell
    29 FEB, 2008
    Delicious! I remember my Mom making this for my Dad. A great Friday Lenten meal! A
    Reply
  • cedarwater
    26 JAN, 2008
    I tried this tonight and it was fabulous! However, it wasn't as quick as I thought it would be. I was thining you could make your own chunky tomato sauce and freeze it. When ready to use it for this recipe, just warm it up. Or, if you're in a REAL hurry, possibly use a nice tomato sauce in a jar at the grocery store. Absolutely yummy though!!
    Reply
  • Jenny72756
    24 JAN, 2008
    I forgot to add that you can cook the eggs right in the salsa mixture and skip step number 3.
    Reply
  • Jenny72756
    24 JAN, 2008
    To make this into juevos rancheros substitue the tomatoes w/salsa and serve over a baked tortilla. Serve w/cheese, rice or beans. Delicious!
    Reply

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