Salsa Beef With Eggs
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.
Servings: 4
Ingredients:
| 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% |
-
12 oz (375 g) lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
1 cup (250 mL) salsa
4 eggs
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) chopped fresh parsley or coriander
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.
Additional Information
Source
Canadian Living Magazine: April 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »