Baked Tortilla Chips with Fresh Salsa Verde Sauce and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Tortilla Chips with Fresh Salsa Verde Sauce and Eggs

YOUR SOLIN GENERATED RECIPE

Baked Tortilla Chips with Fresh Salsa Verde Sauce and Eggs

Enjoy a vibrant, wholesome dish that pairs crispy baked tortilla chips with a zesty, fresh salsa verde and protein-packed eggs enhanced by hearty black beans. This dish is a delightful balance of textures and flavors – from the warm, soft eggs to the tangy zing of lime and cilantro – making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

529kcal
Protein
34.6g
Fat
22.8g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 corn tortillas

1/2 cup canned black beans (rinsed)

3 medium tomatillos

1 jalapeño pepper

1 garlic clove

Juice of 1 lime

1/4 cup fresh cilantro leaves

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the corn tortillas into triangle shapes, brush lightly with a touch of cooking spray or oil if desired, and bake on a parchment-lined tray for 8-10 minutes until crisp.

  • 3

    Meanwhile, prepare the salsa verde by halving the tomatillos, removing any sticky residue, and placing them in a blender along with the jalapeño, garlic, lime juice, cilantro, and a pinch of salt. Blend until smooth but with some texture remaining.

  • 4

    Heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness (fried, scrambled, or poached).

  • 5

    Warm the black beans in a small pot or microwave until heated through.

  • 6

    To serve, arrange the baked tortilla chips on a plate, drizzle with the fresh salsa verde, and top with the cooked eggs. Serve the warmed black beans on the side or as a topping, and enjoy your balanced, protein-rich meal.

Baked Tortilla Chips with Fresh Salsa Verde Sauce and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Tortilla Chips with Fresh Salsa Verde Sauce and Eggs

YOUR SOLIN GENERATED RECIPE

Baked Tortilla Chips with Fresh Salsa Verde Sauce and Eggs

Enjoy a vibrant, wholesome dish that pairs crispy baked tortilla chips with a zesty, fresh salsa verde and protein-packed eggs enhanced by hearty black beans. This dish is a delightful balance of textures and flavors – from the warm, soft eggs to the tangy zing of lime and cilantro – making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

529kcal
Protein
34.6g
Fat
22.8g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 corn tortillas

1/2 cup canned black beans (rinsed)

3 medium tomatillos

1 jalapeño pepper

1 garlic clove

Juice of 1 lime

1/4 cup fresh cilantro leaves

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the corn tortillas into triangle shapes, brush lightly with a touch of cooking spray or oil if desired, and bake on a parchment-lined tray for 8-10 minutes until crisp.

  • 3

    Meanwhile, prepare the salsa verde by halving the tomatillos, removing any sticky residue, and placing them in a blender along with the jalapeño, garlic, lime juice, cilantro, and a pinch of salt. Blend until smooth but with some texture remaining.

  • 4

    Heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness (fried, scrambled, or poached).

  • 5

    Warm the black beans in a small pot or microwave until heated through.

  • 6

    To serve, arrange the baked tortilla chips on a plate, drizzle with the fresh salsa verde, and top with the cooked eggs. Serve the warmed black beans on the side or as a topping, and enjoy your balanced, protein-rich meal.