Tomato, Avocado & Black Bean Eggs
Published Feb 24, 2021
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This Tomato, Avocado & Black Bean Eggs recipe is perfect for egg-lovers who want to pack in some veggies and fiber in the morning.
Tomato, Avocado & Black Bean Eggs
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1 large yellow onion, , finely sliced
- 2 cloves garlic, , minced
- 1 cup (240 g) canned peeled tomatoes
- 4 large eggs
- ¼ cup (45 g) canned black beans
- ¼ teaspoon (1.5 g) fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 1 avocado, , sliced
- ½ lemon, , cut into wedges or sliced
- 2 tablespoons (8 g) sunflower seeds, toasted
- 4 tablespoons (15 g) chopped flat-leaf parsley
Instructions
- Heat 2 tablespoons olive oil in a large skillet over low heat. Add sliced onion and let sauté undisturbed for 5 minutes. Add the garlic, stir, and sauté for 1 minute more.
- Add the canned tomatoes and cook until the juices begin to thicken, about 5-7 minutes. Create 4 wells in the tomato mixture. Crack one egg into each well. Add black beans, season with salt and pepper. Cover the skillet with a lid and allow to simmer for 3-4 minutes. Remove from the heat.
- Top with avocado, and squeeze over some of the lemon wedges. Serve with the remaining wedges on the side for squeezing over top.
- Top with sunflower seeds and parsley. Transfer to two serving plates. Enjoy hot.
Notes
Tip: Tastes great served with toasted gluten-free bread.
Nutrition
Calories: 547kcalCarbohydrates: 29gProtein: 19gFat: 43gSaturated Fat: 7gTrans Fat: 1gCholesterol: 327mgSodium: 686mgPotassium: 1143mgFiber: 12gSugar: 7gVitamin A: 1451IUVitamin C: 52mgCalcium: 151mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
