Egg And Tortilla Skillet With Salsa And Melted Cheese
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Beans · vegetarian, high-protein
760 cal
34g protein
57g carbs
44g fat
per serving · estimated
Ingredients
- 3 1/2 oz sturdy tortilla chips
- 4 large eggs
- 1 cup chunky jarred salsa
- 1 cup Monterey Jack, shredded
- 1 (15 oz) can canned black beans, rinsed
- 1/4 cup sour cream
- 1 medium avocado, sliced
- 1/2 cup total red onion and cilantro, chopped
- 1 tsp each cumin and chili powder
Method (tap to check — screen stays awake)
- Warm the salsa with the beans, cumin, and chili powder in a 12-inch skillet over medium until it bubbles at the edges, about 4 minutes.
- Fold in the tortilla chips just until each one is coated; work fast so they soften without collapsing to mush.
- Scatter the cheese over the top, cover, and cook 2 minutes until it melts into sheets.
- Make eight shallow wells with the back of a spoon and crack an egg into each.
- Cover and cook 5 to 6 minutes over medium-low, until the whites are opaque all the way to the yolk and the yolks still tremble.
- Top with sour cream, avocado, red onion, and cilantro and serve straight from the skillet.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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