Total Time
30mins
Prep 10 mins
Cook 20 mins

A fast simple and easy dish for breakfast, lunch or dinner.

Ingredients Nutrition

Directions

  1. Heat oil in skillet, add garlic, cook 3 to 4 minutes then discard the garlic
  2. Add remaining ingredients except eggs.
  3. Slowly bring to a boil then simmer uncovered 7 minutes, stirring occasionally
  4. Break eggs into a cup and gently slide into the sauce.
  5. Cover and simmer 5 to 6 minutes or until eggs are set.

Reviews

(4)
Most Helpful

Tomato and egg. Rich in vitamins and lip smacking good taste! Wish I'd thought of cooking the eggs in the broth a long while ago - it's absolutely brilliant. I served the eggs on some English muffins and spooned some of the broth over them as well. Then tucked in. Definately on my menu again.

Sandra Hyde August 13, 2002

I loved this recipe. I wanted to have an egg dish that was different and this was definitely different and delicious! It was very easy and quick to make, too I also used ROTEL tomatoes. INSTANT huevos rancherous!( MMMM! Now! I know how to do it!

Starlita November 24, 2003

Tebo another easy tasty recipe - thanks for posting. I used Italian stewed tomatoes (1/2 tin for 2 eggs) added 1 tsp hot sauce, seved on toast Ecellent brunch = poached eggs with zap!

Bergy September 25, 2005

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