Salsa Beef With Eggs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 281 |
| pro | 24 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 234 mg |
| sodium | 541 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 24 |
| vit A | 12 |
| vit C | 17 |
| folate | 17 |
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.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: April 2004
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