Meal Under $10: Spicy Tomato Poached Eggs With Kale & Pita

Ingredients

SPICY TOMATO POACHED EGGS

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4-6 for approx. $7.35

Garlic-Herb Hot Sauce
1 1/2 cups chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
4 jalapenos, chopped
2 cloves garlic, chopped
2 tablespoons fresh lemon juice
Tomato-Poached Eggs
2 tablespoons olive oil
1 red bell pepper, chopped
3 jalapenos, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 can (28-ounce) whole peeled tomatoes, crushed
6 eggs
Pita bread, for serving

GARLIC SAUTEED KALE

1 bunch kale
2 tablespoons olive oil
5 cloves garlic, finely minced
salt and pepper

Directions



SPICY TOMATO POACHED EGGS



For the sauce, in a food processor, puree all ingredients. Season with salt.

For the eggs, in a large skillet, heat the olive oil over medium-high. Add the bell pepper and jalapenos. Cook, stirring, until softened, about 3 minutes. Add the garlic and spices; cook, stirring, about 2 minutes. Add the tomatoes and their liquid. Cook, stirring occasionally, about 5 minutes. Season with salt and pepper.

Using the back of a spoon, make 6 evenly spaced indentations in the sauce. Crack 1 egg into each; season. Reduce the heat to medium-low. Cover and cook until the whites are just set, about 7 minutes. Serve with the pita and garlic-herb hot sauce.

GARLIC SAUTEED KALE



Tear kale into large pieces. Heat olive oil in a large skillet over medium-high heat. Add garlic and quickly stir to avoid burning. Add kale and stir. Season with salt and pepper and continue cooking until slightly wilted but still crisp, about 2 minutes.