This spicy meal will jumpstart your day and get you moving at top speed without the need for caffeine.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (21 ounce) can BUSH’S® Sriracha Beans
- 4 large eggs
- 4 tablespoons crumbled queso fresco, or to taste
- 4 (6 inch) Tortillas or tostadas
- 1 teaspoon Sour cream
- 1 teaspoon Sliced black olives
- 1 tablespoon Shredded cheese of choice
Instructions
- In 10-inch skillet, simmer tomatoes for 5 minutes.
- With potato masher or back of spoon, crush tomatoes.
- Add BUSH’S® Sriracha Beans and bring up to a simmer.
- Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
- Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
- To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 844 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |