Ingredients
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 8 eggs
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 chipotle chile in adobo sauce (from 7–oz can), finely chopped
- 1 tablespoon adobo sauce (from can of chipotle chiles)
- 2 tablespoons finely chopped fresh cilantro, if desired
- Salt and pepper to taste
Instructions
- Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Separate dough into 8 rectangles. Firmly press perforations to seal. Roll edges of each rectangle toward center, forming 3 1/2-inch-diameter oval with 1/2-inch rim; press rim firmly to seal. Arrange rounds in baking dish. Carefully break 1 egg in center of each round.
- Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
- In blender or food processor, place tomatoes, chipotle chile and adobo sauce. Cover; blend until almost smooth. Pour mixture into 1-quart saucepan. Cook over medium-high heat 4 to 5 minutes, stirring occasionally, until hot.
- To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.
Recipe and Photo: Foodista / CC BY
