Hearty Tex-Mex Brunch Eggs

Treat your family to a new take on lunch with this zesty recipe. Just add in some frozen kernels of Canadian corn and spice it up with some jalapenos to make your family’s feast a fiesta!

Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman, photos by Colin Erricson © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

Hearty Tex-Mex Brunch Eggs
Hearty Tex-Mex Brunch Eggs
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Bean Mixture
    1. In a large saucepan, combine beans, corn, tomatoes, jalapeño, curry powder, chili powder and 1/4 cup (60 mL) water. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes.
    Crackers
    1. Meanwhile, spread tortillas with butter. Place on baking sheet and broil for about 45 seconds or until golden and crisp. Set aside.
    Eggs
    1. In a large nonstick skillet, heat oil over medium-high heat. Fry eggs to desired consistency (they may be left sunny side up or turned over).
    2. 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.
    Recipe Notes

    Per serving: Calories:  349, Fat: 13.6 g, Saturated fat:  5.0 g, Sodium: 539 mg (22% DV), Protein: 18 g, Calcium: 156 mg (14% DV), Iron: 2.6 mg (19% DV)

    Very high in: Magnesium, folate, vitamin B12 and niacin
    High in: Zinc, vitamin A, thiamine and riboflavin