Tortilla Cups with Poached Egg

Prepare a totally different breakfast with this recipe for Tortilla Cups with Poached Egg, which are an excellent rich and easy option to make. One of the great secrets of how to make Poached Eggs is to create a whirlpool in the hot water with a spoon and place the egg as close to the hot water as possible and very slowly. You should let them cook for 4 minutes. The whirlpool will help the white wrap around the yolk.
Ingredients
6
Servings
  • 6 San Juan® eggs 6 San Juan® eggs
  • 6 corn tortillas 6 corn tortillas
  • 1/4 bell pepper, green, red, yellow
  • 1/4 white onions, small 1/4 white onions, small
  •   water water
  •   white vinegar white vinegar
  •   vegetable oil vegetable oil
  •   salt and pepper salt and pepper
Preparation
10 mins
0 mins
Low
  • Preheat the oven to 180°C.
  • Use a cupcake mold to make the tortilla cups, placing the tortilla base (like a cupcake liner)
  • Bake for about 15-20 minutes until golden. Remove
  • Cut the bell peppers and onion into cubes, sauté in a pan with oil for 5 minutes. Season with salt and pepper.
  • Heat water with a bit of vinegar, once boiling. Add the eggs one by one (separated from the shell) and let cook until the desired doneness is achieved. Another option for poaching an egg is to break an egg into a cup of water and microwave it covered with a small plate for 2 minutes.
  • Place the sautéed peppers in the tortilla cup and finally add the poached egg.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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