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Eggs Mexicali
Adapted from Eating Smart, Being Active
Prep time: 5 minutes | Cook time: 10 minutes | Number of Servings: 6
Ingredients
- • 2 cups salsa
- • 2 cups cooked or canned pinto beans, drained
- • 6 eggs
- • 6 Tablespoons grated cheese
Food $ense Tip:
Be creative! Substitute black beans or kidney beans for pinto beans.
Directions
- Heat salsa and beans in medium skillet over medium heat until the sauce boils.
- Crack eggs one at a time into a bowl and carefully pour into the bubbly sauce.
- Cover the pan with a lid, reduce heat to medium-low, and cook until the eggs are firm (about 4-6 minutes).
- Sprinkle with grated cheese. Cover pan until cheese melts.
- Serve with rice and tortillas.
- Refrigerate leftovers.
[:es]
Eggs Mexicali
Prep time: 5 minutes | Cook time: 10 minutes | Number of Servings: 6
Ingredients
- • 2 cups salsa
- • 2 cups cooked or canned pinto beans, drained
- • 6 eggs
- • 6 Tablespoons grated cheese
Food $ense Tip:
Be creative! Substitute black beans or kidney beans for pinto beans.
Directions
- Heat salsa and beans in medium skillet over medium heat until the sauce boils.
- Crack eggs one at a time into a bowl and carefully pour into the bubbly sauce.
- Cover the pan with a lid, reduce heat to medium-low, and cook until the eggs are firm (about 4-6 minutes).
- Sprinkle with grated cheese. Cover pan until cheese melts.
- Serve with rice and tortillas.
- Refrigerate leftovers.
Adapted from Eating Smart, Being Active
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