Fried Eggs over Mexican Black Beans
Tomato-Avocado Tossed Salad
Ingredients
- 2 small cloves garlic, minced
- 1½ Tbsp olive oil
- 2 cups black beans, drained and rinsed
- ½ cup refrigerated salsa
- 12 large eggs
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup shredded sharp Cheddar cheese
Instructions
- Cook garlic in hot oil in a large skillet over medium heat 1 minute or until fragrant. Add beans and salsa; cook 3 to 4 minutes or until thoroughly heated.
- Crack 4 eggs into a large nonstick skillet coated with cooking spray over medium heat. Cover and cook until whites are set and yolks are cooked to desired doneness. Repeat with remaining eggs.
- Serve eggs over beans. Sprinkle with salt, pepper, and cheese.
Side Dish Ingredients
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp lemon juice
- ½ tsp salt
- 1 avocado, cubed
- ½ cup halved grape tomatoes
- 1 (9-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, vinegar, lemon juice, and salt in a large bowl. Add avocado, tomatoes, and lettuce; toss. Let stand 5 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
306
|
151
|
457
|
| Fat (g) | 18 | 14 | 32 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 18 | 7 | 25 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 591 | 203 | 794 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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