July 25, 2017
We’re taking a little inspiration from Spain with this traditional dish made with a slightly spicy tomato sauce, perfectly cooked eggs, and crunchy tortilla chips. Though it’s typically served for breakfast, we think it’s great any time of day. You’ll love how easy it is to throw healthy ingredients into a pan and watch them turn into a satisfying, quick meal that’s gluten-free! We know you’ll crave this one again and again.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
2 tablespoons extra virgin olive oil
½ yellow onion, grated
1 jalapeño, grated
2 (15-ounce) cans tomato sauce
1 tablespoon tomato paste
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ cup black beans
3 cups Jackson’s Honest Lime & Sea Salt Tortilla Chips, crushed
¼ cup queso fresco cheese
¼ cup cilantro, chopped
Preheat oven to 425 degrees. Heat oil in a cast iron skillet over medium-high heat. When hot, add onion and jalapeño. Sauté until soft, about 7 to 10 minutes. Add tomato sauce, tomato paste, salt, and pepper. Cook for 10 to 12 minutes, until sauce has slightly thickened. Stir in black beans, then sprinkle with crushed tortilla chips.
Crack egg into a ⅓ cup measuring cup. Using the bottom side of the cup, make a well in the sauce, then pour the egg into the well; repeat with remaining eggs. Place pan in preheated oven and cook for 4 to 5 minutes, until egg whites are set and yolk is still runny. Top with cheese and cilantro before serving.
Recipe credit: Angela Gaines
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