Egg in Salsa with Rice and Bean Balls

Name: Egg in Salsa with Rice and Bean Balls
Cuisine: American
Ingredients: 1 1/3 cups onion (about 200 grams); 2 1/2 cups cooked beans (about 440 grams); 1 1/3 cups rice (about 250 grams); 2 eggs; 2 tablespoons chili pepper (about 20 grams); 1 2/3 cups tomato (about 250 grams); Salt to taste; as needed Water; 6 tablespoons oil (90 ml)

Yorel Evid Sosa Rey @yorel_sosa22

This is a different and creative way to prepare eggs in red salsa.

Yorel Evid Sosa Rey @yorel_sosa22

This is a different and creative way to prepare eggs in red salsa.

Saved

Ingredients

1 1/3 cupsonion (about 200 grams)
2 1/2 cupscooked beans (about 440 grams)
1 1/3 cupsrice (about 250 grams)
2eggs
2 tablespoonschili pepper (about 20 grams)
1 2/3 cupstomato (about 250 grams)
Salt to taste
as neededWater
6 tablespoonsoil (90 ml)

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Steps

1

For the Rice Balls:
Rinse the rice.
2

Heat the oil.
3

Add the rice.
4

Chop the onion and add 1/3 cup (about 50 grams) to the rice. Sauté until translucent.
5

Add water and bring to a boil.
6

Remove from heat when the water is absorbed.
7

In a pot, sauté another 1/3 cup (about 50 grams) of onion.
8

When ready, add the beans and heat through.
9

Place a little rice on a piece of aluminum foil, then add some beans.
10

Press them together to form a ball shape.
11

For the Egg in Salsa:
Heat some water and after 5 minutes, add the tomato, 2/3 cup (about 100 grams) onion, chili pepper, and one garlic clove. Cook for 20 minutes.
12

Blend everything with a little water, then add salt to taste.
13

Make a small hole in the eggshell and remove the contents.
14

Mix the egg with the prepared salsa.
15

After mixing, pour the mixture back into the eggshell and wrap with aluminum foil.
16

Boil the eggs in water for 20 minutes.
17

Finally, remove the shell and serve.