Black Beans & Corn With Poached Eggs

Black Beans & Corn With Poached Eggs

Prep 20 minutes; Ready in 30 minutes.  Serves 4


  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1/2 C corn kernels (frozen or fresh)
  • 1/2 jalapeno pepper, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 (15 oz) can low-sodium black beans, rinsed
  • 1 (4 oz) can chopped green chiles
  • 1 tsp red-wine vinegar
  • 1/2 tsp salt
  • 4 large eggs
  • 1/4 C chopped fresh cilantro
  • 2 Tbsp crumbled queso fresco or feta cheese
  • 2 Tbsp minced red onion


  1. Heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, corn, garlic, jalapeno, cumin, and oregano.  Cook, stirring often, until the onions are translucent and the spices are fragrant (about 5 minutes).  Stir in beans, chiles, vinegar, and salt; cook, stirring for 2 minutes.
  2. Use a spoon to make 4 indentations in the bean mixture. Crack an egg into each indentation.  Cover and cook until the whites are set, but yolks are still runny, 4 to 6 minutes (or until desired doneness).
  3. Sprinkle with cilantro, queso fresco (or feta), and red onion and serve.

Nutrition Facts Per Serving: Calories 284; Protein 14g; Carbohydrates 26g; Sugar, 4g;

Fiber 7g; Fat 14g; Saturated Fat 3g; Sodium 569mg

Source: Eating Well