This one could be a breakfast, lunch or a quick, light supper. Pantry staple items, ten minutes of your time and you have a meal. Serve this with hash browns or cubed pan-roasted potatoes, more salsa and some sour cream.
1 15 ounce can chili beans, drain slightly
4 pieces of bread, toasted
1/3 cup salsa
1/3 cup shredded cheese
Pre-heat oven to 375 degrees.
Spray four ramekin dishes with non-stick cooking spray and place on a baking sheet.
Break up pieces of toasted bread and place at the bottom of each ramekin dish.
Spoon the chili beans on the toast.
Break on top of the beans.
Spoon a couple of tablespoons of salsa on each egg.
Sprinkle a couple of tablespoons of cheese on top. (Reserve some for later)
Bake in the oven for about ten minutes or until the eggs are set.
Remove and sprinkle on the remaining cheese.