1 (14.5-ounce ) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added black beans, drained
1 (4.5-ounce) can 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
2 eggs
2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped green onions
Preparation
Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a 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.
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.
Yield
2 servings
Nutritional Information
CALORIES 277(23% from fat); FAT 7.2g (sat 2.5g,mono 2.2g,poly 1g); PROTEIN 19.2g; CHOLESTEROL 226mg; CALCIUM 185mg; SODIUM 483mg; FIBER 8.6g; IRON 6.6mg; CARBOHYDRATE 35g
