Easy Weeknight Mexican Eggs Recipe is one ofmy go-to dinners when I want something quick, tasty, and healthy. I’d even callit comfort food. And, dinner that’s ready in about 10 minutes, simply rocks,plus, it’s super budget-friendly!
In a medium mixing bowl, stir together salsa, beans, scallions, cilantro, corn, and zucchini. Place salsa mixture in a medium skillet (not a cast iron one), cover with a lid, and heat over medium-high until boiling.
With the back of a spoon, make a small indentation in salsa mixture, and crack an egg into the indentation. Continue with indenting and cracking each egg into the salsa mixture until all 4 eggs have been added. Turn heat to low, and cover the skillet.
Continue to cook for 4 minutes, or until eggs reach your desired doneness.If you don't like runny eggs, cook about 2-3 minutes longer.
Top each egg with a sprinkle of salt and pepper.
Serves 2-4 people Garnish with avocados and serve with tortillas, if desired.