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Mexican Style Eggs
Source: dLife

A delicious breakfast of poached eggs with salsa, black beans, and cheddar cheese all wrapped in a tortilla.

Prep Time: 10 minutes
Cook Time: 4 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 341.3
Total Carbs 45.0 g
Dietary Fiber 16.1 g
Sugars 6.5 g
Total Fat 10.0 g
Saturated Fat 2.8 g
Unsaturated Fat 0.8 g
Potassium 450.5 mg
Protein 30.3 g
Sodium 1637.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 1/2 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Salsa, mild
2 tbsp  cold water
0 1/2 tsp  oregano leaves
2 each  eggs
1 pinch  salt
1 pinch  black pepper
1 cup  low sodium canned black beans
0 1/2 tbsp  white wine vinegar
3 pinch  hot pepper sauce
2 each  low carb tortilla (10-inch)
2 tbsp  low fat cheddar cheese, shredded
1 tsp  fresh cilantro
  1. Preheat the broiler.
  2. Put the salsa, water, and oregano in a skillet and place over medium low heat until the combination starts to bubble. Place the eggs in one at a time without breaking the yolks. Season with salt and pepper.
  3. Poach the eggs for about 3 to 5 minutes without boiling to make sure the egg whites do not break.
  4. Heat the beans, vinegar, and hot pepper sauce in a saucepan.
  5. Heat the tortillas for 30 seconds each on a stovetop burner over medium heat. Set them on a plate and pour the bean combination evenly over all tortillas.
  6. Place a poached egg and some salsa on each tortilla and sprinkle the cheese on top. Broil for about 1 minute or until the cheese melts. Garnish with the cilantro and serve.

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