Eggs with Salsa and Beans
Whip up this quick homemade salsa, or substitute up to 85 g jarred salsa (just
make sure it has no added sugar). You can make a double or triple batch of this
low-calorie flavour-booster and save it for future meals—and veggie-dunking
needs.
To make the salsa: In a small bowl, combine the tomato, shallot, coriander, and
jalapeño. Stir in a squeeze of lime juice and add a pinch of salt.
To make the eggs: Heat a medium frying pan over medium heat. Coat the pan
with cooking spray, add the eggs, and cook, stirring to scramble, until set, about
4 minutes. While the eggs are cooking, zap the beans in a microwave on high for
2 minutes. Plate the eggs; top with the beans and salsa.
SERVES 1
For the salsa
60 g chopped tomato
1 tablespoon chopped shallot
1 tablespoon chopped fresh coriander
½ teaspoon diced jalapeño
Lime
Coarse salt
For the eggs
Rapeseed oil cooking spray
2 large eggs
2 tablespoons canned black beans, rinsed and drained
196 CAL, 10 G FAT (3 G SATURATED), 15 G PROTEIN, 12 G CARB, 3 G
SUGAR, 3 G FIBRE, 428 MG SODIUM