Ranchero Eggs over Polenta

Ranchero Eggs over Polenta
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1 users rated this recipe an average rating of 3.0
Makes:
4 servings
Serving Size:
2 slices polenta, 1/2 cup tomato mixture, and 1 egg per serving
Start to Finish:
30 mins
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Ranchero Eggs over Polenta

Ingredients
 
Nonstick cooking spray
1
16 ounce tub refrigerated cooked polenta, cut crosswise into 8 slices
1
10 ounce can tomatoes and green chile peppers, undrained
3
tablespoons tomato paste
3/4
cup no-salt-added canned black beans
2
teaspoons vinegar
4
eggs
2
tablespoons snipped fresh cilantro
 
Freshly ground black pepper (optional)

Directions

  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Cook polenta slices in hot skillet about 6 minutes or until golden brown, turning once halfway through cooking time. Meanwhile, for sauce, in a microwave-safe medium bowl stir together tomatoes and tomato paste. Stir in black beans. Cover; microwave on 100 percent (high) power about 2 minutes or until hot. Set aside.
  2. Grease a large skillet; add 1-1/2 to 2 inches of water to skillet. Bring water almost to boiling over medium-high heat. Stir in vinegar. Reduce heat until gently simmering. Break eggs, one at a time, into a small bowl or cup; gently slip each egg into the simmering water. Poach eggs for 4 to 6 minutes or until desired doneness, spooning water over eggs the last half of cooking time. Remove eggs with a slotted spoon.
  3. To serve, place two slices of the fried polenta on each of four serving plates. Ladle one-fourth of the sauce over each serving. Top each with a poached egg and some of the cilantro. If desired, sprinkle with pepper.

Nutrition Facts

(Ranchero Eggs over Polenta)
    Per serving:
  • 230 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 212 mg chol.,
  • 897 mg sodium,
  • 33 g carb.,
  • 6 g fiber,
  • 4 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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