Prep time
15 MIN
Total time
25 MIN
Poached in a rich tomato salsa and red pepper sauce, these delicious eggs make an inviting breakfast or brunch for any hungry crowd.  



  1. To make the sauce, whisk together tahini paste and lemon juice until smooth. Whisk in yogurt, cumin and salt. Set aside.
  2. In a large skillet set over medium-high heat, combine soup, water and salsa; bring to boil. Reduce heat to medium; cook for 5 to 6 minutes or until slightly thickened. Crack eggs into skillet. Cover and cook for 4 to 5 minutes or until eggs are soft-cooked or done as desired. 
  3. Drizzle sauce over eggs. Sprinkle with cilantro (if using) and sesame seeds.

Recipe Tips

  • Serve with warmed corn tortillas, pita or crusty bread. 
  • Substitute fresh mint or parsley for cilantro.

Recipe Made With

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

PACE® Chunky Medium Salsa

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