Spicy Poached Eggs

1.5 tbsp extra virgin olive oil
4 eggs
1 medium yellow onion, diced
1 clove minced garlic
1/2 cup water
1 minced chipotle pepper in adobo
1 15 oz can roasted diced tomatoes, not drained
1 15 oz can black beans, rinsed and drained
3 oz. tomato paste (half a small can)
1 large flour tortilla, toasted or stale
2 tsp cumin
1 tsp red chile powder (optional)
1/2 tsp salt

1. Heat the olive oil in a large skillet over medium heat and sautee the onions and garlic until onions become translucent, 5-10 min.
2. Add the diced tomatoes, tomato paste, water, chipotle pepper and spices. Stir well and bring to a simmer.
3. With the back of a spoon, create a divot in the sauce and carefully crack an egg into it. Do this with all 4 eggs.
4. Reduce heat to low, cover the skillet with a lid, and allow the eggs to poach. This should take about 10 minutes.
5. While the eggs are poaching, heat the black beans in a small pot and toast the tortilla (if needed). Rip the tortilla into 1-inch shreds.
6. Each serving is one poached egg, a generous helping of sauce (about 1/2 cup), 1/4 of the tortilla shreds, and 1/4 of the black beans.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SUPERSOUBRETTE.