How To Make BUSH’S® Sriracha Breakfast Eggs
Kick start your day with these spicy breakfast eggs poached in beans and tomato sauce. Serve with cheese and tortillas for a hot, filling meal.
Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Serves:
Ingredients
- 15oztomatoes,(1 can),fire roasted, diced
- 21ozBUSH’S® sriracha beans,(1 can)
- 4large eggs
- 4tbspcrumbled queso fresco,or to taste
- tortillas,or tostadas
- 1tspsour cream
- 1tspblack olives,sliced
- 1tbspcheese of choice,shredded
Instructions
-
In a 10-inch skillet, simmer tomatoes for 5 minutes.
-
With potato masher or back of a spoon, crush tomatoes.
-
Add BUSH’S® Sriracha Beans and bring it up to a simmer.
-
Using the back of a spoon or bottom of a mug, make four wells in the bean mixture and crack eggs into individual wells.
-
Cover and cook for about 5 to 8 minutes until egg whites are set and yolks are still runny.
-
To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.
Nutrition
- Calories: 178.26kcal
- Fat: 8.72g
- Saturated Fat: 3.54g
- Trans Fat: 0.13g
- Monounsaturated Fat: 2.77g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 15.23g
- Fiber: 5.32g
- Sugar: 8.06g
- Protein: 12.27g
- Cholesterol: 195.80mg
- Sodium: 172.91mg
- Calcium: 164.68mg
- Potassium: 649.49mg
- Iron: 2.74mg
- Vitamin A: 206.16µg
- Vitamin C: 32.74mg
Want to discuss this BUSH'S® Sriracha Breakfast Eggs Recipe further? Head over to the Recipe Sharing forum and share your thoughts, tips, and experiences with fellow cooking enthusiasts!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments