1. Preheat oven to 450(F) degrees. In a large saucepan on medium-high, heat oil. Add onion, garlic, pepper and potato. Saute for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
2. Mist four 16 oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread to outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.
3. Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes. Remove from oven and sprinkle each dish with 1 TBSP cilantro, 1/4 oz cheese and 2-3 slices of avocado. Serve immediately.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (33%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 423mg||130 %|
|Sodium 1389mg||48 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 30.4g|
|Protein 24.9g||36 %|
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Calories per serving: 397
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