“This is a beautiful hearty weekend brunch dish that I love to make. It screams for substitutions, additions and omissions, so let me know what you used. Great for using up leftovers from mexican the night before. Requires a full set of cookware, lol, so make sure you strike a deal on dishwashing with whoever you cook it for! There's a little multi-tasking involved, have some water with a little vinegar already boiling and poach your eggs last. Try it, you'll be soooo happy you did!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook your rice.
  2. Saute the onion and green pepper in a small saucepan, add tomato and hot sauce, simmer covered while you prepare the rest.
  3. Layer the breakfast as follows: Rice, beans, stewed tomato mixture, 1 or 2 poached eggs, and top with desired condiments.

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