Ingredients

The following ingredients have 4 Servings
  • 2 cups salsa
  • 15 ounce can pinto beans (drained and rinsed)
  • 2 scallions (chopped)
  • 2 tablespoons chopped cilantro (plus more for garnish)
  • ½ cup frozen corn (thawed)
  • 1 small zucchini (chopped)
  • 4 whole eggs
  • pinch salt and pepper

Instruction

  • In a medium mixing bowl, stir together salsa, beans, scallions, cilantro, corn, and zucchini. Place salsa mixture in a medium skillet (not a cast iron one), cover with a lid, and heat over medium-high until boiling.
  • With the back of a spoon, make a small indentation in salsa mixture, and crack an egg into the indentation. Continue with indenting and cracking each egg into the salsa mixture until all 4 eggs have been added. Turn heat to low, and cover the skillet.
  • Continue to cook for 4 minutes, or until eggs reach your desired doneness.If you don't like runny eggs, cook about 2-3 minutes longer.
  • Top each egg with a sprinkle of salt and pepper.