Eggs Mexicali



2 cups salsa
2 cups cooked or canned pinto beans, rinsed, drained
6 eggs
6 Tablespoons low-fat cheddar cheese, grated

  1. In a pan over medium heat, add salsa and beans. Heat to simmer. 
  2. Crack eggs one at a time into a bowl and carefully pour into the pan.
  3. Cover the pan with a lid, reduce heat to medium-low and cook until the eggs are firm, about 4-6 minutes.
  4. Sprinkle with grated cheddar cheese. Cover pan until cheese melts.
  5. Serve immediately.
  6. Refrigerate leftovers.

Tip: Makes a great breakfast or main dish. Try serving with brown rice and tortillas.
Print Recipe
Recipe in Spanish