290
calories per serving
From Good Housekeeping
Total
time 45 minutes
Makes 4 Main-Dish Servings
4 corn
tortillas (6 inch)
Nonstick
cooking spray
1 jar (16
oz.) mild salsa*
1 cup
canned black beans, rinsed and drained
1 cup
frozen corn kernels
3 green
onions, sliced
1 tsp.
ground cumin
4 large
eggs
½ cup
loosely packed fresh cilantro leaves, thinly sliced
½ avocado,
sliced into thin wedges
1.
Preheat oven to 350°F.
In 15 ½ " by 10 ½ " jelly-roll pan, invert 4 custard cups (6-ounce).
With kitchen shears, make 4 evenly spaced 1-inch cuts, from edge toward center,
around each tortilla. Lightly spray both sides of tortillas with cooking spray
and drape each over custard cup. Bake tortilla cups 8 minutes, or until golden
and crisp.
2.
Meanwhile, in nonstick
12-inch skillet on medium, combine salsa, beans, corn, green onions, and cumin;
heat to boiling. Cover and cook salsa mixture 3 minutes to blend flavors.
3.
With large spoon, make
4 indentations for eggs in salsa mixture, spacing them evenly around skillet.
One at a time, break eggs into cup and slip into an indentation in salsa
mixture. Cover and simmer 8 to 10 minutes, or until eggs are set or cooked to
desired doneness.
4.
To serve, invert each
tortilla cup onto plate. Spoon an egg with some salsa mixture into each
tortilla cup. Spoon any remaining salsa mixture around and over eggs in cups.
Sprinkle with cilantro; serve with avocado.
Each
serving about 12 g
protein, 40 g carbohydrate, 10 g total fat (2 g saturated), 11 g fiber, 213 mg
cholesterol, 620 mg sodium.
