Salsa Beef With Eggs

Author: Canadian Living

Now is the time to pull out that extra package of ground beef tucked away in the freezer. Serve with toasted baguette (French stick) slices and mixed green salad.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 12 oz lean ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 cup salsa
  • 4 eggs
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon chopped fresh parsley

Method

In nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat.

Add onion, garlic and cumin; cook over medium heat, stirring, until onion is softened, 2 minutes. Add salsa and 1/4 cup (50 mL) water; cook, stirring, for 2 minutes.

Make 4 nests or hollows in meat mixture. Break egg into each; sprinkle with salt, pepper then parsley. Cover and cook until bubbly and egg whites are firm, 3 to 5 minutes.

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

  • Sodium 541 mg
  • Protein 24 g
  • Calories 281.0
  • Total fat 17 g
  • Cholesterol 234 mg
  • Saturated fat 7 g
  • Total carbohydrate 8 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salsa Beef With Eggs

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