Mexican Skillet with Eggs

Ingredients:

1 medium poblano chili pepper, seeded & finely chopped
1 cup frozen corn, thawed
½ cup chopped onion
1 cup [canned] black beans, drained
1 cup zucchini, finely chopped
1 tsp ground cumin
1 pinch salt (kosher?)
½ cup green salsa verde (plus more for serving)
4 large eggs
2 TBSP cilantro, chopped
Cooking spray



Instructions:
• Coat 12” skillet with cooking spray & heat over medium high flame.
• Add chili, corn & onion. Cook stirring often until onion is soft: 5-7 minutes.
• Add beans, zucchini, cumin & salt. Cook, stirring often, until zucchini starts to brown: 2-3 minutes.
• Stir in salsa.
• Make 4 wells in vegetables with back of a spoon. Crack one egg into each.
• Reduce heat to medium. Cook, covered, until eggs are cooked to desired doneness: 5-7 minutes for medium.
• Garnish with cilantro.
• Serve with more salsa if desired.