Ranch-style Eggs Salsa with Avocado,Black Beans and Feta
The Mexican style ranch eggs with avocado, salsa, black beans and feta is a satisfying healthy and delicious way to start the day! An easy recipe, ready in 20 minutes!
Servings: 2
Calories: 294kcal
Equipment
- large skillet or fry pan
Ingredients
Tomato salsa:
- 1 avocado, mashed
- 1 tsp lime juice
- salt and pepper
- 1 Roma tomato, seeded and diced
- ½ shallot, diced
- 1 clove garlic, minced
- ½ tsp vinegar
- pinch raw fine sugar
- 1 tbsp parsley, chopped
- 1/2 tbsp lime juice
- salt and pepper
Eggs:
- 2 slices multi-grain sourdough bread, toasted
- 2 free-range large eggs
- 1 tbsp unsalted butter
- ¼ cup canned black beans, rinsed and drained (option to warm before adding)
- 2 tbsp Greek feta, crumbled
- 1 tbsp parsley for garnishing
- 1 tbsp fresh dill for garnishing
- 2 lime wedges (optional)
Instructions
- Mash the avocado and add lime juice, salt and pepper. Set aside.
- In a small bowl, mix together tomato, shallot, garlic, vinegar, sugar, parsley, lime juice, salt and pepper. Set aside.
- Toast bread, and spread 2 tablespoons of the mashed avocado over each slice of the sourdough bread.
- Heat butter in a large skillet or fry pan, over medium-high heat. Crack each egg in a small bowl, then gently slide the egg into the skillet. Cook for 2-3 minutes, and once you see the edges getting crispy. For over-easy eggs, flip eggs and cook for about 20-30 seconds. Slide the egg onto the bread over onto the avocado.
- Then arrange the salsa, black beans, feta, parsley and dill over each slice of bread. Optional to add the lime wedges. Serve immediately.
Nutrition
Calories: 294kcal | Carbohydrates: 21g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 396mg | Potassium: 396mg | Fiber: 6g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 2mg