Picante Poached Eggs with Tortillas

Campbell's Picante Poached Eggs with Tortillas Recipe

Spice up your day by poaching eggs in picante sauce, topping them with Cheddar Jack cheese and serving them with the picante sauce and warm corn tortillas.

At a glance


5 min.


20 min.



Cook: 10 min.

Stand: 5 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
6 large eggs
1 cup shredded Cheddar Jack cheese (about 4 ounces)
6 corn tortillas (6-inch), warmed

How to Make It

  • 1

    Heat the picante sauce to a boil in a 10-inch skillet over medium-high heat. 

  • 2

    Make a well in the picante sauce with a spoon and add an egg. Repeat with the remaining eggs. Reduce the heat to low. Cover and cook for 5 minutes or until the egg whites are firm. Remove the skillet from the heat. Sprinkle with the cheese and let stand, covered, until the cheese is melted. Serve 1 egg on each tortilla. Spoon the sauce over all.

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  • Helper: For ease in preparation, break the eggs into custard cups before adding to the sauce.
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