Eggs with Black Bean Salsa
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 331 |
| pro | 22 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 30 g |
| fibre | 8 g |
| chol | 429 mg |
| sodium | 554 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 29 |
| vit A | 27 |
| vit C | 30 |
| folate | 84 |
Serve with Easy Cornbread Muffins and Mixed Green Salad. Use the muffin to sop up every last tasty bit.
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 2 tsp minced jalapeno pepper
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 2 plum tomatoes, chopped
- 1 cup salsa
- 2 tbsp chopped fresh coriander
- 1 tsp cider vinegar
- 8 eggs
Preparation
In saucepan, heat oil over medium heat; cook onion, garlic and jalapeno pepper for 5 minutes or until softened. Stir in beans, tomatoes and salsa; cook for 8 minutes or until thickened. Stir in coriander and vinegar.
Meanwhile, in large nonstick skillet over medium heat, cover and cook eggs, 4 at a time, for 3 minutes or until yolks are set.
Spoon salsa onto plates; nestle eggs in salsa.
Additional information :
Easy Cornbread Muffins
Mix 1-1/2 cups (375 mL) each cornmeal and all-purpose flour, 1 cup (250 mL) corn kernels, 1 sweet red pepper, diced, 1 cup (250 mL) shredded Cheddar cheese, 2 tbsp (25 mL) each granulated sugar and baking powder and 1 tsp (5 mL) salt.
Mix 3 eggs, 1-1/2 cups (375 mL) milk, 1/2 cup (125 mL) melted butter and 1/2 tsp (2 mL) hot pepper sauce; stir into flour.
Bake in greased muffin cups in 400°F (200°C) oven for 18 to 20 minutes or until tops are firm.
Makes 12 muffins.
- Keywords : Main Course; Eggs; Jalapeno pepper; Simmer; Beans;
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