Huevos Rancheros

kaytlyn kinney

By
@240Girl

flat belly diet


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Serves:

4

Prep:

30 Min

Method:

Stove Top

Ingredients

1 tsp
ground cumin
1 can(s)
no salt added pink beans, rinsed and drained
4 slice
scallion
1 small
red bell pepper, cut into thin strips
1/2 c
reduced sodium chicken broth
2 clove
garlic, minced
4
eggs
1 c
sliced avocado
4 Tbsp
fat free greek-style yogurt
4 Tbsp
salsa
8
corn tortillas, toasted dash of hot pepper sauce (optional)

Directions Step-By-Step

1
Heat a 10" non-stick skillet over medium-high heat. Add cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell peppers, broth, and garlic. Bring to a boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of broth is evaporated. with the back of a large silicon or wooden spoon, smash beans until they are lumpy.
2
Use the back of spoon to make 4 indents in the beans. working one at a time, break each egg into a custard cup and pour in each indentation. Cover and cook or about 8 minutes or until the eggs are cooked to the desired doneness.
3
Scoop each portion of egg-topped bean mixture onto plate. Scatter the avocado slices over and around the beans. Top each serving with 1 tablespoon of the yogurt and 1 tablespoon of salsa. Serve with tortillas and hot pepper sauce, if desired.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Healthy