This is a South Beach recipe and it is very tasty. I have a problem eating eggs for breakfast but the beans help. It is a hardy start to the day and healthy to boot. Preparation time is 10-15 minutes.
3 teaspoons extra-virgin olive oil, divided
1 small red bell pepper, sliced
1/2 small yellow onion, thinly sliced
3/4 cup prepared salsa
1 cup canned black beans, drained and rinsed
4 tablespoons shredded low-fat cheddar cheese, divided
Warm 2 teaspoons of the oil in large nonstick skillet over medium heat. Add pepper and onion; cook
5 minutes, until softened and slightly charred, stirring often. Reduce heat to medium-low.
Add salsa and beans; cook 1 minute, stirring to coat and blend. Push bean mixture to sides of pan.
Add remaining 1 teaspoon oil to middle of pan. Break eggs into middle of pan. Cook to desired
doneness, sprinkling 2 tablespoons cheese over each egg in last 30 seconds of cooking. Transfer
eggs to serving plates; spoon bean salsa over top.