Eggs with Black Bean Salsa

Author: Canadian Living

Serve with Easy Cornbread Muffins and Mixed Green Salad. Use the muffin to sop up every last tasty bit.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 2 teaspoons minced jalapeno peppers
  • 1 can black bean drained and rinsed
  • 2 plum tomatoes chopped
  • 1 cup salsa
  • 2 tablespoons chopped fresh coriander
  • 1 teaspoon cider vinegar
  • 8 eggs

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 554 mg
  • Protein 22 g
  • Calories 331.0
  • Total fat 14 g
  • Cholesterol 429 mg
  • Saturated fat 4 g
  • Total carbohydrate 30 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggs with Black Bean Salsa

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