This flavorful breakfast is chock-full of fresh herbs and veggies.
Like your eggs spicy? Add a dash of hot-pepper sauce for more kick.
TIME: 30 minutes
1. Heat a 10" nonstick skillet over medium-high heat. Add the cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell pepper, broth, and garlic. Bring to a boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of the broth is evaporated. With the back of a large silicone or wooden spoon, smash the beans until they are lumpy.1 tsp ground cumin
1 can (15 ounces) no-salt added pink beans, rinsed and drained
4 scallions, sliced
1 small red bell pepper, cut into thin strips
1/2 c reduced-sodium chicken broth
2 cloves garlic, minced
1 c sliced avocado (MUFA)
4 Tbsp fat-free Greek-style yogurt
4 Tbsp salsa
8 (6") corn tortillas, toasted
Dash of hot-pepper sauce
2. Use the back of the spoon to make 4 indentations in the beans. Working one at a time, break each egg into a custard cup and pour in each indentation. Cover and cook for about 8 minutes or until the eggs are cooked to the desired doneness.
3. Scoop each portion of egg-topped bean mixture onto a plate. Scatter the avocado slices over and around the beans. Top each serving with 1Tbsp of the yogurt and 1Tbsp of the salsa. Serve with the tortillas and hot-pepper sauce, if desired.
Make it a Flat Belly Meal: Serve with 1 c reduced-sodium tomato juice (53). Total Meal: 384 calories
Nutrition Info Per Serving (1 quarter of recipe): 331 cal, 16 g pro, 42 g carb, 12 g fat, 3 g sat fat, 1 mg chol, 245 mg sodium, 10 g fiber
REMEMBER... GET RID OF THE YOUGURT AND CUT MORE CALORIES OUT!!! :)