- Prep Time
1 tsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large Anaheim or New Mexican green chile pepper or 2 small hot chile peppers, cut into ¼-inch dice
1 medium sweet potato, peeled and cut into ¼-inch dice
2 medium tomatoes, cut into in ¼-inch dice
2 cups BPA-free canned black beans, drained and rinsed well (or cooked black beans)
1 tsp ground cumin
1 tsp chile powder
1 tsp smoked paprika
Olive oil cooking spray
4 large eggs
4 tbsp finely chopped cilantro leaves
1 oz Queso Fresco, separated into 4 pieces
2 oz avocado, thinly sliced
ONE: Preheat oven to 450°F. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper and potato. Sauté for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
TWO: Mist 4 16-oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread to outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.
THREE: Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes, until eggs are soft set (for firmer eggs, broil for 5 more minutes). Remove from oven and sprinkle each dish with 1 tbsp cilantro, ¼ oz cheese and 2 or 3 slices avocado. Serve immediately.
TIP: If you don’t want to bake all 4 ramekins, save leftovers for the next day! Simply prepare this recipe through Step One and refrigerate. When ready to eat, mist ramekins with cooking spray, pour in vegetable mixture and microwave for 1 to 2 minutes. Continue with Step Two.
- Serving Size: 1
- Calories: 285
- Carbohydrate Content: 35 g
- Cholesterol Content: 214 mg
- Fat Content: 9 g
- Fiber Content: 10 g
- Protein Content: 16 g
- Saturated Fat Content: 2 g
- Sodium Content: 134 mg
- Sugar Content: 7 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 1 g