------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Yucatan Poached Eggs
 Categories: Eggs Main dish Mexican Vegetables  
   Servings:  4
     1/4 c  Onion; Chopped, 1 Sm. 
       2 tb Margarine Or Butter 
       1 tb Vegetable Oil 
       2 c  Tomatoes; Chopped, 2 Md. 
       1 ea Jalapeno Chile; * 
       2 tb Cilantro; Fresh, Snipped 
       4 ea Eggs; Large 
       1 x  Salt And Pepper To Taste 
     1/2 c  Shelled Pumpkin Seeds; ** 
   *     Jalapeno Pepper should be seeded and finely chopped.
   **    See Sowest 1 for directions on how to shell and toast the pumpkin
         seeds.  After they are toasted, they should be ground.
   Cook and stir the onion in the margarine and oil in a 10-inch skillet
   until tender.  Stir in the tomatoes, chile and cilantro.  Cover and cook
   over low heat 10 minutes, stirring occasionally.  Break each egg into a
   measuring cup or saucer, then holding the cup or saucer close to the
   skillet, slip each egg onto the tomato mixture.  Cover and cook until the
   eggs reach the desired doneness, about 3 to 5 minutes.  Season to taste
   with the salt and pepper and sprinkle the ground pumpkin seeds over each
   egg before serving.