NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup non-fat Greek yogurt

0.5 cup black beans

1 medium corn tortilla

0.5 cup tomato puree

1 tsp olive oil

0.25 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp chili powder

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the corn tortilla into small triangles and bake on a parchment-lined tray for 8-10 minutes until crisp.

• 2

  While the chips bake, finely dice the red onion and mince the garlic.

• 3

  Heat half of the olive oil in a medium skillet over medium heat. Sauté the onion and garlic until softened and fragrant.

• 4

  Stir in the tomato puree, black beans, chili powder, sea salt, and black pepper. Simmer the sauce for 5-7 minutes to allow the flavors to meld.

• 5

  Gently fold the baked tortilla chips into the sauce, tossing until they are well-coated but still retain some texture.

• 6

  In a separate non-stick skillet, heat the remaining olive oil and fry the eggs until the whites are fully set but the yolks remain runny.

• 7

  Transfer the saucy tortillas to a plate, place the fried eggs on top, and finish with a dollop of non-fat Greek yogurt.