Eggs Barbacoa

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Fat: 11.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 32.2g
  • Carbohydrate: 33g
  • Fiber: 5.7g
  • Cholesterol: 273mg
  • Iron: 4.3mg
  • Sodium: 604mg
  • Calcium: 132mg

Ingredients

  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 6 tablespoons bottled low-sodium salsa (such as Green Mountain Gringo), divided
  • 2 tablespoons water
  • 8 (6-inch) corn tortillas
  • Cooking spray
  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup hot Beef Barbacoa
  • 1/2 cup (2 ounces) queso fresco, crumbled
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped fresh cilantro
  • 4 lime wedges

Preparation

  1. 1. Place beans in a food processor; process until smooth. Combine beans, 2 tablespoons salsa, and 2 tablespoons water in a small saucepan over low heat until warm, stirring occasionally. Keep warm.
  2. 2. Heat a large nonstick skillet over medium-high heat. Lightly coat both sides of each tortilla with cooking spray. Place 1 tortilla in pan, and cook for 30 seconds on each side or until toasted. Repeat procedure with remaining tortillas.
  3. 3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water. Sprinkle salt and pepper evenly over eggs.
  4. 4. Place 2 tortillas on each of 4 plates, and top each tortilla with 2 tablespoons bean mixture. Top beans with 2 tablespoons Beef Barbacoa. Place 1 poached egg on each plate so it overlaps both tortillas. Top each serving with 1 tablespoon remaining salsa. Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon green onions, and 1 tablespoon fresh cilantro. Serve with lime wedges.
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