Mexican poached egg breakfast Recipe

• 1/2 can of Black Beans
• 1/2 can of corn
• A handful of Cilantro
• 1-2 tablespoons Cumin
• 1 garlic clove
• 2 tablespoons Red Wine Vinegar
• A dash of water
• Salt and pepper to tast
• 4 eggs
• Salsa
• 1 cup shredded Cheddar Cheese
• about 4 Green Onions chopped
• about 2 cups Shredded Lettuce
• 2 whole wheat pitas
• Sour cream for topping

1. Preheat oven to 300 C/ 148.88888888888889 F

1. Ok for the Bean mixture combine: Beans, corn, cilantro, cumin, red wine vinegar, garlic, water, salt and pepper, and pulsated in a food processor, to keep some beans and corn pieces. But not pureed. You can obviously add more cilantro, Cumin, vinegar or garlic if you like. Then set aside in a microwavable dish.
2. Now for the eggs. take a small pot, and pour about 2 inches of salsa in it. Bring to a boil while stirring frequently.
   Then 1 at a time crack each egg in a small dish and slip the egg into the salsa. Once the egg has started to cook a little spoon some salsa on each egg to get all the whites to cook. Cook eggs to your liking. Soft, hard whatever you want.

1. While the eggs are cooking heat the beans in the microwave for about 20 seconds or until they are steamy and hot.
   .
2. Next place the Pitas in the oven, straight on the rack for about 2-3 min just enough to get them warm, soft and chewy!
3. Finally! Take your bean mixture and spread it on each pita, then spoon 2 eggs with some salsa on each pita.

Top with cheese, lettuce, green onions and a dollop of sour cream!

Then put it in your mouth and love it!