Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

Tiffany Vickers Davis
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1/3 cup bean mixture, 2/3 cup kale, 3 tablespoons salsa, and 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beans and 1/2 cup water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.

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  • Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan; keep warm.

  • Wipe Dutch oven clean with a paper towel; return pan to medium-high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon; place on a paper towel-lined plate.

  • Combine remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs, and tomato mixture.

Nutrition Facts

264 calories; fat 10.5g; saturated fat 3.2g; mono fat 4.1g; poly fat 1.6g; protein 16g; carbohydrates 28g; fiber 9g; cholesterol 192mg; iron 4mg; sodium 493mg; calcium 286mg; sugars 2g; added sugar 0g.
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