A recipe for chicken French has all the ingredients I adore. Everyone adores it since it is tasty, simple, inexpensive, and fancy. Even worse, it has an absolutely absurd name and a murky, unclear past. This recipe, which is not French, is from the Rochester region of New York State and is a standard on the menus of almost all Italian-American eateries there.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1 (8 ounce) jar roasted red bell peppers, drained and chopped
- 1 tablespoon minced garlic
- 3 tablespoons Hunt’s® Tomato Paste
- 1 teaspoon chili powder
- 1 teaspoon ground ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 2 (14.5 ounce) cans Hunt’s® Diced Tomatoes, undrained
- ½ cup water
- salt and pepper to taste
- 6 large eggs, or more as needed
Instructions
- Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
- Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
- Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
- Serving size depends on the number of eggs you want to poach. If they are large, only 5 or 6 will fit. I now use medium eggs to get more servings with more sauce. Yum.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 685 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very flavorful and soo yummy with warm flour tortillas! We topped it off with some melted cheese and cilantro and served some avocados on the side as well. 🙂
This was good, but my family and I think it needs a little more heat. Pretty bland for a Mexican dish. Tasty, just more heat. Will doctor it up a bit next time. There will be a next time.
i served it over white rice. and i used 2 fresh peppers in place of the jared peppers and i used my home canned tomatoes. so good. but was a bit hot for hubby
Awesome recipe had fun making this for breakfast! Hubby loved every bite Thanks
Great flavor, nice and spicy; reminded me of huevos rancheros, in MEXICO..yummy. I topped it with cilantro for some color, needed nothing else, was PERFECT as is…loved IT!
I have made this many times and everyone LOVES it!!! Try goat cheese on top instead of feta for a creamier option. Love! Love! Love!!!!
Deliscious
Deliscious, will spice it up a bit next time… 🙂
What a great idea for breakfast. Could this be any better? Nope. It’s fast, healthy, and super delicious. I typically don’t care for eggs and tomatoes but the canned tomatoes changed my mind. They burst with tomato flavor but don’t have that crunch like fresh toms, so the texture mixes perfectly with the eggs. I cheated and used some leftover peperonata (bell peppers, potatoes, and olives) instead of the roasted peppers. I topped it with some habanero sauce, but as is, the flavor is right on. Thank you.