We're feeling a little too ready for Happy Hour over here, so we decided that instead of thinking margaritas that we would share a fun Mexican-inspired recipe for you!Enjoy and have a great weekend!
--Your most eggcellent Eggology bloggersEgg White Recipe - Huevos Rancheros de Blancos
Servings: 2
Notes: Spoon half of the tomato mixture onto each of 2 plates, and top with eggs.
Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
Notes: Spoon half of the tomato mixture onto each of 2 plates, and top with eggs.
Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
WHAT YOU NEED:
14 1/2 ounces no-salt-added tomatoes, undrained;
14 1/2 ounces no-salt-added tomatoes, undrained;
chopped 15 ounces no-salt-added black beans
4 1/2 ounces chopped green chiles, undrained 2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin 1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces Eggology fresh egg whites
1/2 ounce shredded reduced-fat sharp cheddar cheese(2 tablespoons) 2 tablespoons chopped green onions
INSTRUCTIONS
Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to boil.
Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to boil.
Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
Break each egg into a custard cup, and slip eggs from cups into tomato mixture.
Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.
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