Main dish, vegetarian
Black Beans & Corn with Poached Eggs
Overview
This sweet-and-spicy black bean and corn skillet dish is finished with a sprinkling of queso fresco, a Mexican cheese that is salty, crumbly, and perfectly meltable.
Prep time
20
Cook Time
10
Total Time
30
External Id
REC0025890
Nutritional Information
Makes:
4 Servings
Calories
284kcal
Carbohydrates
26g
Fat
14g
Saturated Fat
3g
Protein
14g
Cholesterol
189mg
Dietary Fiber
7g
Potassium
519mg
Sodium
569mg
Total sugars
4g
Instructions
STEP 1 Heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, corn, garlic, jalapeño, cumin, and oregano. Cook, stirring often, until the onions are translucent and the spices are fragrant, about 5 minutes. Stir in beans, chiles, vinegar, and salt; cook, stirring, for 2 minutes.
STEP 2 Use a spoon to make 4 indentations in the bean mixture. Crack an egg into each indentation. Cover and cook until the whites are set but yolks are still runny, 4 to 6 minutes (or until desired doneness).
STEP 3 Sprinkle with cilantro, queso fresco (or feta), and red onion and serve.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Ingredients
2 tablespoons olive oil
1 medium onion , diced
1 red bell pepper , diced
½ cup corn kernels (frozen or fresh)
4 cloves garlic , chopped
½ jalapeño pepper , seeded and minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 15-ounce can low-sodium black beans , rinsed
1 4-ounce can chopped green chiles
1 teaspoon red-wine vinegar
½ teaspoon salt
4 large eggs
¼ cup chopped fresh cilantro
2 tablespoons crumbled queso fresco or feta cheese
2 tablespoons minced red onion
