Treat your family to a new take on lunch with our recipe for hearty Tex-Mex brunch eggs. Just add in some frozen kernels of Canadian corn and spice it up with some jalapenos to make your family’s feast a fiesta!
4 Servings | Prep 25 mins | Cook 25 mins
»» 1 cup canned black beans, plus liquid
»» 2 cups white, frozen sweet corn kernels
»» 2 cups ripe tomato
»» 2 tsp jalapeno pepper
»» 1 tsp curry powder
»» 1 tsp chili powder
»» 2 tortillas (15.2 cm in diametre)
»» 2 tsp butter
»» 1 tsp vegetable oil (canola)
»» 4 small eggs
»» ½ cup reduced fat, processed cheddar spread
Bean mixture: In a large saucepan, combine beans, corn, tomatoes, jalapeño, curry powder, chili powder and ¼ cup (60 ml) water. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes.
Crackers: Meanwhile, spread tortillas with butter. Place on baking sheet and broil for about 45 seconds or until golden and crisp. Set aside.
Eggs: In a large non-stick skillet, heat oil over medium-high heat. Fry eggs to desired consistency (they may be left sunny side up or turned over).
Divide bean mixture evenly among four large soup bowls. Top each with 1 cooked egg and 2 Tbsp (30 ml) shredded cheese. Serve each with half a tortilla cracker.
Nutrients per serving: Calories (kcal) 349; Fat 13.6 g; Protein 18 g; Carbohydrate 41 g; Sugar 5.5 g; Fibre 8 g
More Food Inspiration: This might sound crazy, but what about a second breakfast?