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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This allows the towel to absorb some of the poaching water, and it won't end up in your beans. Ingredients:
4 free range eggs |
1 teaspoon apple cider vinegar or 1 teaspoon any other light vinegar |
4 cups water |
4 tablespoons chicken broth or 4 tablespoons vegetable broth |
2 (16 ounce) cans black beans, drained |
1 medium onion, minced |
4 medium garlic cloves, chopped |
2 teaspoons ground cumin |
1 1/2 tablespoons red chili powder |
2 tablespoons chopped fresh cilantro |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 cup salsa (prepared) |
2 cups shredded romaine lettuce |
1 large avocado, cubed |
Directions:
1. Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
2. 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.
3. 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.
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