This Mexican-style egg main dish is made by poaching eggs in a spicy tomato-and-black-bean mixture and topping them with shredded cheese and green onions.
Cooking Light SEPTEMBER 1995
Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.
Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
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