From: Country Living US
Yields:
6
Total Time:
25 mins
Cal/Serv:
465
A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.
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Ingredients
- 1 can black beans
- 3 large plum tomatoes
- 1/2 medium red onion
- 3/4 cup extra-virgin olive oil
- 1/2 cup fresh lime juice
- 3 Tbsp. roughly chopped fresh cilantro
- 3/4 tsp. Hot sauce
- 3/4 tsp. salt
- 12 cups mixed spring greens
- 6 corn tortillas
- 6 large eggs
- 1/2 cup crumbled queso fresco
Directions
- Step 1In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
- Step 2With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
- Step 3Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
- Step 4Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.
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