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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This Mexican-style egg main dish is made by poaching eggs in a spicy tomato-and-black-bean mixture and topping them with shredded cheese and green onions. Ingredients:
1 (14.5-ounce ) can no-salt-added tomatoes, undrained and chopped |
1 (15-ounce) can no-salt-added black beans, drained |
1 (4.5-ounce) can chopped green chiles, undrained |
2 tablespoons chopped fresh cilantro |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 eggs |
2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese |
2 tablespoons chopped green onions |
Directions:
1. Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
2. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.
3. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
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