Poached Eggs Cartagena

Poached Eggs Cartagena
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.1
  • Total Fat: 9.0 g
  • Cholesterol: 185.0 mg
  • Sodium: 834.3 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 10.6 g
  • Protein: 14.7 g

View full nutritional breakdown of Poached Eggs Cartagena calories by ingredient
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A healthy alternative to eggs benedict with a South American Flair. Nicely served with sliced tropical fruits like pineapple and strawberries. A healthy alternative to eggs benedict with a South American Flair. Nicely served with sliced tropical fruits like pineapple and strawberries.
Number of Servings: 6


    Red Ripe Tomatoes, 6 medium whole-cored
    1 Anaheim chile peppers diced
    15 oz Can Black Beans
    3 closed Garlic Minced
    3/4 cup Green Onion - Raw,chopped
    12 Spanish Queen Pimiento Stuffed Green Olives
    1/4 tsp Black Pepper
    1/2 tsp Cumin seeds
    1 tsp Chili Powder
    1 tsp Salt
    1 tbsp Corn Starch
    2 tbsp Tap Water
    1/4 cup cilantro (fresh
    6 Corn Tortillas, medium (approx 6" dia)
    Cooking Spray
    6 Large Eggs, fresh
    1 tsp Red Pepper Flakes
    Extra cilantro for garnish


Add a little dollop of non fat greek yogurt to add creamy to the dish if you would like in place of sour cream.


Preheat Oven to 350 degrees and let eggs come to room temperature. Bring large sauce pan of water to a boil and drop cored tomatoes in for one minute. Romove tomatoes from hot water and place in cold water. Remove skins. Dice tomoatoes and place in a medium sauce pan with diced chiles, balck beans, garlic, green onions, olives, black pepper, cumin seed, chili powder, and salt. Cook for a few minutes over medium heat until chiles soften. Combine corn starch and 2 tablespoons of water together to make a slury and add to tomoato mixture and stir over medium heat until salsa starts to thicken and looks glossy. Set aside. On a large cookie sheet sprayed with cooking spray add corn tortillas side by side and spray tops with spray as well. Warm in preheated oven for 5 minutes. In a shallow skillet add 2 inches of water and 1/4 tsp of salt and bring to a simmer. Break eggs in a separate dish and add one by one to the simmering water. Once all eggs are in the pan give the pan a slight shake to allow water to cover tops of eggs and allow to cook for 4 minutes so whites are firm and yolks are slightly runny. Place corn tortilla on a plate, 1/6 of to salsa mixture, and 1 poached egg. Garnish with extra cilantro and red pepper flakes.

Serving Size: 1 Corn Tortilla, 1 Poached Egg, and 1/6 Sauce

Number of Servings: 6

Recipe submitted by SparkPeople user JULWHEELER.

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