Fried Eggs with Roasted Peppers and Onions
Quick Refried Beans
Ingredients
- 2 small red bell peppers, halved lengthwise
- ⅓ cup thinly sliced onion
- 2 Tbsp olive oil, divided
- ¼ tsp pepper, divided
- 4 large eggs
- ½ cup salsa verde
- 1 avocado, sliced
- 1 green onion, thinly sliced
Instructions
- Preheat oven to 425°F. Coat bell peppers and sliced onion with 1 Tbsp oil and ⅛ tsp pepper. 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 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are desired doneness. Sprinkle with ⅛ tsp pepper.
- Divide peppers between 2 plates; top with sliced onions, eggs, salsa verde, avocados, and green onion.
Side Dish Ingredients
- 1 small clove garlic, minced
- 2 tsp olive oil
- ¾ cup canned black beans, drained and rinsed
- 1½ Tbsp water
- 2 tsp 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 | 2 | 2 | |
| Calories |
487
|
117
|
604
|
| Fat (g) | 39 | 5 | 44 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 16 | 5 | 21 |
| Carb (g) | 20 | 15 | 35 |
| Fiber (g) | 10 | 5 | 15 |
| Sodium (mg) | 614 | 345 | 959 |
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