Directions:
- Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
- In a separate stainless steel skillet heat 1 tbs broth. Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
- To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.91 Kcal (762 kJ) | ||
| Calories from fat | 76.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 3.79mg | 1% | |
| Sodium | 652.37mg | 27% | |
| Potassium | 841.22mg | 18% | |
| Total Carbs | 24.05g | 8% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 9.35g | 37% | |
| Protein | 6.83g | 14% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 2.7mg | 15% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.17 Kcal (172 kJ) | ||
| Calories from fat | 17.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 13% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 1% | |
| Sodium | 147.66mg | 27% | |
| Potassium | 190.4mg | 18% | |
| Total Carbs | 5.44g | 8% | |
| Sugars | 1.13g | 20% | |
| Dietary Fiber | 2.12g | 37% | |
| Protein | 1.55g | 14% | |
| Vitamin C | 2.6mg | 19% | |
| Iron | 0.6mg | 15% | |
| Calcium | 24.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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