Zesty Mexican Eggs and Beans

Zesty Mexican Eggs and Beans

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 4

Zesty Mexican Eggs and Beans will really wake up your family on weekend mornings.


  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1, 16 ounce can tomatoes
  • 1, 15 ounce can red kidney beans, drained
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 4 eggs
  • 1/2 cup shredded lettuce
  • corn chips


  1. In 10 inch skillet over medium heat, in hot oil, cook onion until tender, stirring occasionally. Stir in tomatoes with their liquid, kidney beans, chili powder and salt. Cook over high heat until boiling. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
  2. With spoon, make 4 deep indentations in tomato mixture. One at a time, break eggs into a saucer and slip into indentations. Cover skillet and cook about 10 minutes or until eggs are of desired firmness. Arrange lettuce on top and serve with corn chips.


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