BUSH’S® Sriracha Breakfast Eggs Recipe

BUSH’S® Sriracha Breakfast Eggs Recipe

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



  • 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


  1. In a 10-inch skillet, simmer tomatoes for 5 minutes.

  2. With potato masher or back of a spoon, crush tomatoes.

  3. Add BUSH’S® Sriracha Beans and bring it up to a simmer.

  4. Using the back of a spoon or bottom of a mug, make four wells in the bean mixture and crack eggs into individual wells.

  5. Cover and cook for about 5 to 8 minutes until egg whites are set and yolks are still runny.

  6. To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.


  • 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
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