Serves Two
Ingredients:
- 1 bell pepper, sliced horizontally to form 4 - ¼” thick rings
- 4 eggs
- 1 1/2 cup frozen hash browns
- ½ cup canned black beans, drained and rinsed
- ½ cup frozen corn
- ¼ - ½ cup chopped spinach
- Spoonful of salsa and a shake of hot sauce (Optional)
- 1 Tbsp olive oil and cooking spray
Preparation:
In a skillet add 1 Tbsp
of olive oil and heat on stove at medium/high heat. Add the hash browns and corn, begin to cook
until hash browns are lightly browned (stirring occasionally). Then add in the black beans and season with
your favorite spices. Once, the beans
are heated through and hash browns are browned up, add in chopped spinach and
stir in until spinach wilts and is heated through. At this point, add in a
spoonful of salsa to mix in and/or a shake of some hot sauce.
Meanwhile, in different
large skillet, spray with cooking spray and heat up on medium/high heat. Place pepper rings in skillet lying flat to
cook until brown. Once one side is brown
then flip ring to cook other side.
Carefully, crack an egg
in the pepper ring. You may have to use
a spatula or knife to hold pepper in place until the egg sets up and the white
of egg adheres to the pepper ring. Do
this with all four eggs in each ring. Salt
and pepper and now cover pan and cook eggs to desired doneness. Some like ‘em runny and some like hard eggs.
Gently, use your spatula
to get under each pepper egg ring and plate along with the Southwestern hash
brown mix.
Makes for a great
weekend breakfast – give it a try!
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