- 4
- 30 mins
Ingredients
- 1 tsp ground cumin
- 1 can (15 oz) no-salt added pink beans, rinsed and drained
- 4 scallions, sliced
- 1 small red bell pepper, cut into thin strips
- 1/2 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 4 eggs
- 1 cup sliced avocado
- 4 tbsp salsa
- 8 (6") corn tortillas, toasted
- Dash of hot-pepper sauce (optional)
Preparation
Step 1
1.) Heat a 10" nonstick skillet over med-high heat. Add the cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell pepper, broth, and garlic. Bring to boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of the broth is evaporated. Wit the back of a large silicone or wooden spoon, smash the beans until they are lumpy.
2.) Use the back of the spoon to make 4 indentations in the beans. Working one at a time, break each eff into a custard cup and pour in each indentation. Cover and cook for about 8 minutes or until the eggs are cooked to the desired doneness.
3.) Scoop each portion of egg-topped bean mixture onto a plate. Scatter the avocado slices over and around the beans. Top each serving with 1 tbsp of the yogurt and 1 tbsp of the salsa. Serve with the tortillas and hot-pepper sauce, if desired.