Prep 15 mins
Cook 10 mins
A classic Mexican dish inspired by Eating Well magazine that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce, but this recipe uses tart and tangy green salsa instead. Serve with brown rice seasoned with ancho chili powder and fresh chopped chives. Using salsa as the dressing for the accompanying romaine lettuce is not only delicious, but practically calorie free.
- 1 1⁄2 cups very thinly sliced romaine lettuce
- 3 scallions, sliced
- 1 (10 ounce) containerfresh made salsa (see Tip)
- 2 teaspoons olive oil
- fresh ground pepper
- 1 (15 ounce) can pinto beans, rinsed
- 1⁄2 cup prepared green chili salsa (see Tip)
- 4 corn tortillas (4 inch)
- cooking spray
- 3⁄4 cup shredded sharp cheddar cheese
- 4 large eggs
- Preheat oven to 400°F.
- Combine lettuce, scallion, and salsa in a bowl; set aside. Combine rinsed and drained beans and salsa in another bowl.
- Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet. Evenly divide the bean mixture on top of each tortilla and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
- Meanwhile, heat the 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with salt and pepper. Reduce heat to medium-low and cook, covered and undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, continue cooking until the yolks are cooked through, 4 to 6 minutes more.).
- To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
- TIP: Tip: Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chiles and onions. Look for it near other prepared salsa in large supermarkets. Freshly made salsa can usually be found in plastic containers in your supermarket's produce section near the refrigerated salad dressing.