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Eggs pack a punch with vitamins and high-quality protein

Servings: 6


  • 2 tsp. canola oil 
  • 1 medium sweet pepper, cut in strips
  • 1 cup of corn
  • 2 cups of cooked brown rice, chilled
  • 1 15 oz. can of black beans, rinsed and drained
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • 6 eggs
  • ½ cup of freshly chopped onion
  • ¼ cup salsa verde
  • ¼ cup cilantro


  1. In a large skillet, heat 1 tsp. oil over medium high heat.
  2. Add pepper strips and corn, rice, black beans, chili powder, cumin.
  3. Cook 5 minutes, stirring occasionally.
  4. In a separate skillet, heat with 1 tsp oil.  Break eggs into skillet and reduce heat to low to cook for 3 to 4 minutes until whites are completely set.
  5. Add rice and vegetable mixture to bowl.
  6. Top each serving with egg, salsa verde, onion.
  7. Enjoy!


fried egg bowl kitchen prescription
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