YOUR SOLIN GENERATED RECIPE
Zesty Ranchero Baked Huevos
Sautéed peppers and onions simmered in a zesty tomato base, then oven-baked with protein-packed eggs and black beans for a vibrant, smoky finish.
INGREDIENTS
1 tsp Avocado oil
0.5 cup Red bell pepper
0.25 cup Red onion
0.5 cup Black beans
0.5 cup Chunky salsa
3 large Eggs
0.5 cup Liquid egg whites
0.25 cup Plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a small oven-safe skillet over medium heat.
Add the diced red bell pepper and red onion, sautéing until they become soft and fragrant.
Stir in the black beans, chunky salsa, sea salt, black pepper, and smoked paprika, allowing the mixture to simmer for 2 minutes.
Whisk the liquid egg whites and pour them over the bean and salsa mixture, stirring gently to combine.
Carefully crack the whole eggs on top of the mixture, spacing them out evenly across the skillet.
Transfer the skillet to the oven and bake for 8 to 10 minutes until the whites are set but the yolks remain slightly runny.
Remove from the oven and top with a dollop of plain Greek yogurt and fresh cilantro before serving warm.