Eggs Poached in Ancho-Tomato Sauce

• 2 cans (14.5 oz. each) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1 clove garlic
• 2-1/2 Tbsp. ancho chile pepper powder
• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 small onion, chopped
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
• 8 eggs
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. chopped fresh cilantro

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

tomatoes, clove garlic, ancho chile pepper, bacon, onion, carrots, eggs, mozzarella cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/eggs-poached-in-ancho-tomato-sauce-114644.aspx (may not work)