Cook Time
25 min
Yields
4 servings
The classic goodness of poached eggs with the heartiness of chili.
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ingredients
1
tsp oil, vegetable
1
onion, small, chopped
2
garlic, clove, minced
1
pepper, green, or, yellow, chopped
1
Tbsp chili, powder
1
tsp oregano, dried
19
oz tomato, canned
1
cup beans, black, cooked
¾
cup water
2
Tbsp tomato, paste
2
tsp sugar, brown, packed
1 ½
tsp sauce, Worcestershire
4
egg, unshelled
1
Tbsp coriander, fresh, chopped
1
Tbsp parsley, fresh, chopped
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directions
Step 1
In nonstick skillet, heat oil over medium heat.
Step 2
Cook onion, garlic, yellow pepper, chili powder and oregano, stirring occasionally, for 5 minutes or until softened.
Step 3
Stir in tomatoes, breaking up with spoon.
Step 4
Stir in beans, water, tomato paste, brown sugar and Worcestershire sauce, bring to boil.
Step 5
Reduce heat and simmer for 10 minutes.
Step 6
With spatula, shape 4 nests in mixture.
Step 7
Crack 1 egg into each; cook for about 8 minutes or until whites are almost set.
Step 8
Cover and cook for about 2 minutes or until whites are just set but yolks are still runny.
Step 9
Sprinkle with coriander.