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Source: The Working Family's Cookbook

Poached Eggs with Avocado and Tomato
Warm tortillas go great with these poached eggs.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
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2 tablespoons olive oil
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeño pepper, seeds and stem removed, finely chopped
3 large tomatoes, peeled, seeded and finely chopped
1/4 cup fresh coriander, chopped leaves
1 quart water
2 teaspoons salt
2 tablespoons white vinegar
8 large eggs
2 avocados, peeled and cut into wedges

To make the sauce, heat the olive oil in a medium-sized saucepan. Add the onion and cook, stirring occasionally, for about 5 minutes or until softened. Add the garlic and jalapeno and continue cooking for another minute. Add the tomatoes and, when the mixture is very hot, add the chopped coriander. Cook rapidly for 5 minutes. Remove from the heat and keep warm.

Bring the water to the boil in a large saucepan or deep frying pan Add the salt and vinegar. Lower the heat until the water is simmering gently. Stir the water with a spoon so that it forms a slowly swirling whirlpool. Break one egg at a time into a small bowl and slide it into the moving water, creating a new whirlpool for each egg. Lower the heat until there is barely a bubble appearing on the surface. Cook the eggs, uncovered, for about 4 minutes until set.

While the eggs poach, arrange the avocado slices on four plates so that they form nests for the poached eggs.

Remove the eggs from the pan with a slotted spoon. Place two eggs in the center of each nest and cover with the sauce.

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