Name: Green Beans, Tomatoes and Onion with Eggs
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 6
Cuisine: Spanish
Ingredients: 1 pound fresh green beans (approximately 75 beans total); 4 cups water; 1 tablespoon canola oil; 1 small onionchopped; 2 large cloves garlicfinely chopped; 3 large Roma tomatoeschopped; 1/2 cup chopped cilantro; 6 large eggs; 1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon

Make It

Step 1

Rinse, drain and cut off tips from green beans. Chop into ½-inch pieces.

Step 2

Boil 4 cups water in large pan; add green beans. Cook for about 6 minutes. Green beans will be al dente and not tender. Drain, rinse with cold water and set aside.

Step 3

Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 3 to 5 minutes or until tender. Stir in tomatoes, cilantro and green beans.

Step 4

Whisk eggs, evaporated milk and bouillon in a large bowl. Pour into skillet with green bean mixture. Cook for about 5 minutes, carefully folding in the egg as it cooks. Remove from heat; serve immediately.