Poached Eggs in Ancho-Tomato Sauce

Ingredients

• 2.5 Tbsp ancho chile pepper powder 
• 6 slices oscar mayer bacon cut into 1-inch pieces
• 29 oz tomatoes diced undrained canned
• 8  eggs 
• 2 Tbsp cilantro leaves fresh chopped
• 2 cups vegetables mixed frozen (carrots, corn, green beans, peas)
• 1 clove garlic 
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 1 small onion chopped

Equipment

• bowl
• frying pan
• paper towels
• blender

Directions

1. Blend tomatoes, garlic and ancho pepper in blender until smooth.
2. Cook bacon in large skillet until crisp; drain on paper towels. Discard drippings.
3. Add onions to skillet; cook and stir 2 min. Stir in tomato mixture; bring to boil.
4. Add mixed vegetables; cook 3 min., stirring occasionally.
5. Break eggs, 1 at a time, into small bowl; slip over vegetable mixture in skillet, leaving space between eggs. Cover; cook on medium-low heat 8 min. or until whites are completely set and yolks begin to thicken but do not become firm. Top with cheese, bacon and cilantro.