1
tablespoon adobo sauce (from can of chipotle chiles)
2
tablespoons finely chopped fresh cilantro, if desired
Salt and pepper to taste
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Steps
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
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 ovals in baking dish. Carefully break 1 egg in center of each oval.
3
Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
4
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.
5
To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.
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Add extra flavor by topping the baked eggs with crumbled cotija (white Mexican) cheese or feta cheese.
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