This recipe is from my ecookbooklet: So What CAN You Eat? Gluten-free Paleo Vegan (mostly) recipes for health and Weigh Loss, also available for Kindle at Amazon.
These eggs so fast and easy it'll make your head spin. As written, the recipe is delicious and filling and chock full of protein and healthy goodness. If you've got room in your calorie budget, serve it with additional cheese, a high quality gf corn tortilla or chips, and/or sour cream or plain yogurt to taste. But it's really very satisfying as-is. Promise!
Nutrition Info ·
Calories: 242.6 ·
Fat: 7.1g ·
Carbohydrates: 29.1g ·
1/2 can Mexican-seasoned diced tomatoes (or plain if you prefer)
8 oz of your favorite salsa
1/2 bag of frozen chopped spinach
1 can black beans, drained and rinsed
1 Tablespoon shredded Monterey jack cheese
Salt and pepper to taste
Combine the tomatoes, salsa, frozen spinach and black beans in a skillet. Heat on high until everything is hot and bubbly. Reduce heat to medium.
Make four wells in the bean mixture and carefully break an egg into each one. Cover and cook on medium for 3 to 5 minutes depending on how runny you like your yolks.
Season the top of the eggs with a little salt and ground pepper and sprinkle lightly with shredded cheese.
Divide among plates and serve with chips or tortillas and sour cream or plain yogurt if you must.
Sign up for the mailing list to get my new ebook Gluten Free: Practical Advice for a Happy Healthy Gluten-Free Life and other
updates, offerings, tips and more! (I never sell or share my mailing list.)