I just made this for the first time. With hubby out of town, I used the opportunity to experiment with a new dish. Plus, the kids love having breakfast food for dinner. It was a hit with them. Little did they know how healthy it was…I love it when that happens.
I adapted the recipe from Country Living magazine, tweaking a few things to reduce the calorie count and add more nutrition. This is a great, easy dish to make when you want to mix things up. I liked it so much that I took the leftover salsa and made it again for lunch the next day.
The tortillas are optional.
Makes 6 servings. Total time 25 min., 373 calories.
1 can black beans, rinsed and drained
3 large plum tomatoes, seeded and chopped
1/2 medium red onion, finely chopped (about 1/4 cup)
1/4 cup extra virgin olive oil, plus 1 tablespoon
1/4 cup lime juice
3 tablespoons roughly chopped fresh cilantro
3/4 teaspoon hot sauce (optional, I omitted because of the kids)
12 cups fresh greens of your choice
6 100% whole grain tortillas
6 large eggs
Freshly ground pepper
Sea salt
1/2 cup part skim or low fat queso fresco cheese (about 3 ounces)
Directions
- In a medium bowl, gently stir black beans, tomatoes, onion, 1/4 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
- With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
- Evenly divide all but 1/2 cup of the salsa among the plated greens. Spray 2 large nonstick skillets with all-natural cooking spray or a small amount of oil, and cook over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
- Season eggs with salt and pepper to taste, and cook until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.
