Fried Eggs with Roasted Peppers and Onions
Quick Refried Beans
Ingredients
- 6 small red bell peppers, halved lengthwise
- 1 cup thinly sliced onion
- ¼ cup olive oil, divided
- 1 tsp pepper, divided
- ½ tsp salt, divided
- 12 large eggs
- 1½ cups salsa verde
- 2 avocados, sliced
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 425°F. Coat bell peppers and sliced onion with 1 Tbsp oil, ½ tsp pepper, and ¼ tsp salt. Place peppers, cut sides up, and onions in a single layer on separate sides of a large rimmed baking sheet.
- Bake 10 to 15 minutes or until peppers are brown and almost charred, turning once during the last 2 to 3 minutes of cooking.
- Meanwhile, heat 1 Tbsp oil in a large nonstick skillet over medium heat. Crack 4 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are desired doneness. Repeat with remaining oil and eggs. Sprinkle with ½ tsp pepper and ¼ tsp salt.
- Divide peppers among 6 plates; top with sliced onions, eggs, salsa verde, avocados, and green onions.
Side Dish Ingredients
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 2½ cups canned black beans, drained and rinsed
- ¼ cup water
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook garlic in hot oil in nonstick skillet over medium heat 1 minute; add beans and water. Cook and mash with a spoon until heated. Stir in cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
394
|
124
|
518
|
| Fat (g) | 30 | 5 | 35 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 15 | 6 | 21 |
| Carb (g) | 17 | 16 | 33 |
| Fiber (g) | 7 | 6 | 13 |
| Sodium (mg) | 806 | 231 | 1037 |
Low Carb Meal Plan
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