Mexican-Style Poached Eggs Recipe

Name: Mexican-Style Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-ounce) can red beans, rinsed and drained; 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained; 2 tablespoons sliced green onions; 4 large eggs; 4 (6-inch) corn tortillas; Cooking spray; 1/4 teaspoon garlic powder; 1/4 teaspoon ground cumin; 1/4 cup no-salt-added salsa; 1/4 cup fat-free sour cream; Chopped fresh cilantro (optional)

Servings: persons

1 (16-ounce) can red beans, rinsed and drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
2 tablespoons sliced green onions
4 large eggs
4 (6-inch) corn tortillas
Cooking spray
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 cup no-salt-added salsa
1/4 cup fat-free sour cream
Chopped fresh cilantro (optional)

1
Preheat oven to 475u00b0.
2
Combine first 3 ingredients in a saucepan; cook, uncovered, over medium heat 10 minutes, stirring occasionally.
3
Pour water to depth of 2 inches into a large skillet. Bring water to a boil; reduce heat, and simmer. Break 1 egg into a saucer, and slip egg into simmering water, holding saucer as close as possible to water. Repeat with remaining 3 eggs. Simmer eggs 5 minutes or until done; remove from water with a slotted spoon. Drain.
4
Coat tortillas on both sides with cooking spray. Combine garlic powder and cumin; sprinkle on 1 side of tortillas. Stack tortillas, and cut stack into quarters. Place tortilla wedges in a single layer on a baking sheet; bake at 475u00b0 for 5 minutes or until crisp and golden, turning once.
5
Arrange tortilla wedges around edges of 4 individual serving plates, and top evenly with bean mixture. Top each serving with a poached egg. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with cilantro, if desired.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16-ounce) can red beans, rinsed and drained, 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained, 2 tablespoons sliced green onions, 4 large eggs, and more.

Yes, Mexican-Style Poached Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican-Style Poached Eggs

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