Tex-Mex Breakfast Skillet with Restaurant Salsa

Ingredients:

  • 4 eggs

  • 1/2 cup Jaffa Salads Restaurant Salsa

  • 1 medium russet potato, diced small

  • 1/2 cup black beans (rinsed)

  • 1/2 cup bell pepper, diced

  • 1/4 onion, chopped

  • 1/4 cup shredded cheddar or Monterey Jack

  • Salt, pepper, and olive oil

  • Optional: avocado slices, hot sauce, fresh cilantro

Instructions:

  1. In a skillet, sauté diced potatoes in olive oil until crisp and golden (about 8–10 mins).

  2. Add onion and bell pepper; cook for 3–4 mins until softened. Stir in black beans and heat through.

  3. Spoon salsa over the skillet and stir gently. Create 4 wells and crack an egg into each.

  4. Cover and cook on medium-low until eggs are set. Sprinkle with cheese and optional toppings.

Rob Mor