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Prep
Difficulty
Easy
Time
Estimate
15 mins
Prepare the tepary beans in advance or use leftovers. Cook up the salsa, add the eggs and cook until the whites are done and the yolks are as firm as you prefer. Meanwhile, warm the leftover beans, using additional water if needed.
Eggs are poached in a bath of your favorite salsa. Serve with beans, rice, tortillas or smoother in your favorite toppings of sour cream, cheese, lime and cilantro.
Tepary beans are native to the Southwest and are a beautifully textured drought resistant bean. They can be a challenge to find in regular stores, so either buy them online or use dry small white, navy or even black beans instead.
Created by Sara Jones for Tucson Food Day
