You need little more than a skillet to whip up this Mexican-inspired meal for breakfast, brunch, or dinner. The eggs go in last, which lets you tweak their cooking time to your exact preference—figure 5 minutes or so for yolks on the runny side, a bit longer for firmer eggs. While tomatillo-based salsa verde is our suggestion for this, red salsa works too.
Ingredients
5 sprays of cooking spray
1 medium poblano chile, seeded and finely chopped
1 cup frozen corn kernels thawed
½ cup uncooked onions, chopped
1 cup no-salt-added canned drained black beans
1 cup uncooked zucchini, sliced, finely chopped
1 tsp ground cumin
1 pinch of kosher salt
½ cup fat-free salsa, green salsa verde, plus more for serving (optional)
4 large eggs
2 tbsp cilantro, chopped
Instructions
Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the chile, corn, and onion and cook, stirring often, until the onion is soft, 5 to 7 minutes. Add the beans, zucchini, cumin, and salt and cook, stirring often, until the zucchini starts to brown, about 2 minutes.
Stir in the salsa. Using the back of a spoon, make 4 wells in the vegetables. Crack 1 egg into each well. Reduce heat to medium. Cook, covered until the eggs are cooked to the desired doneness, 5 to 7 minutes for medium. Garnish with cilantro. Serve with more salsa (if desired).
Serving Size: 2 eggs and 1½ cups bean mixture.
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