Tomato, Avocado & Black Bean Eggs
Servings: 2
Calories: 547kcal
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: 547kcal | Carbohydrates: 29g | Protein: 19g | Fat: 43g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 686mg | Potassium: 1143mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1451IU | Vitamin C: 52mg | Calcium: 151mg | Iron: 5mg