| 11 | 15 | 350 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 1 tsp | Extra virgin olive oil |
| 1/4 cup chopped | Zucchini (chopped) |
| 1/3 can (15oz) | Black beans, canned (rinsed, drained) |
| 1/8 cup chopped | Tomato (diced) |
| 1 pinch | Salt and pepper (to taste) |
| 2 medium egg | Egg |
| 1 tbsp | Salsa, ready-to-serve |
| 1 tbsp | Cilantro (coriander) |
| 1 stalk(s) | Green onion, scallion, ramp (white and green parts minced) |
| 1 tbsp | Pumpkin seeds (pepitas) |
| 1/8 tsp | Sriracha (to taste) |
1. In a small frying pan, heat olive oil and add the zucchini.
2. Sauté for 2-3 minutes then add the black beans and tomatoes.
3. Season with salt, pepper, and other seasonings such as oregano and cayenne pepper.
4. When everything is warm, transfer a bowl and cover. Prepare your poached eggs.
5. Top the bean mixture with the eggs and add garnishes: a dollop of salsa, some cilantro, chopped green onion, pumpkin seeds, and hot sauce.
Enjoy!
Nutritional Highlights:
Beans
are a great source of protein and fiber, which is important for digestion
Eggs
are a good source of protein and some B vitamins
| Meat Alternative | 1.9 |
| Vegetables | 2.4 |
