Red Bean And Sausage Cakes With Poached Eggs And Cilantro Salsa

  1. Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Saute sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.
  2. Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.
  3. Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.
  4. Add 2 inches water to another large skillet; add salt and bring to boil. Reduce heat to medium-low. Crack eggs into water. World's Simmer until whites are firm and yolks are cooked, 2 to 3 minutes for runny yolks.
  5. Arrange patties on plates; sprinkle with tomatoes. Top each with 1 egg, then salsa.

fresh cilantro, taco sauce, sausage roll, kidney beans, chili powder, ground cumin, salt, vegetable oil spray, eggs, tomatoes

Taken from www.epicurious.com/recipes/food/views/red-bean-and-sausage-cakes-with-poached-eggs-and-cilantro-salsa-357232 (may not work)

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