|8||Slices Maple Leaf® Bacon, roughly chopped|
|1||(15 oz) Can black beans, rinsed and drained|
|1/2 tsp||(2 mL) Cumin|
|1 1/2 cup||(375 mL) Salsa|
|Salt and pepper|
|1 tbsp||(15 mL) Chopped fresh cilantro|
|4||Dempsters’s® Soft Corn Tortillas, warmed|
COOK bacon in a large skillet over medium heat for 6-7 minutes or until cooked and almost crisp. Remove bacon from the pan using a slotted spoon and place on a paper towel lined plate. Discard all but 1 ½ tbsp (22 mL) of the bacon drippings.
PLACE skillet with remaining drippings back over medium heat and add black beans, cumin and 2/3 of the bacon. Toss to coat, stir in salsa, bring to a boil and simmer for 1-2 minutes. If mixture becomes to dry, add a little water or stock. The mixture should be slightly soupy.
USING the back of a spoon, make four wells in the bacon, bean and salsa mixture. Working one at a time, crack an egg into a small bowl, and then tip into each of the wells. Cover the skillet and cook for 4-6 minutes for slightly runny yolks.
SPRINKLE with cilantro and remaining bacon. Divide between four bowls and serve with warm tortillas.
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