March 2020 — Poached Egg with Salsa Verde and Vegetables

Take your brunch game to the next level! Our recipe this month was shared with us by our client, Joan H., who trains in-home with Sonya twice a week. This easy recipe is packed with nutrition from fresh vegetables and protein from eggs and black beans.

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  • 1/4 onion, chopped
  • 1 tsp. olive oil
  • 1/2 tsp. cumin (whole or ground)
  • 1/2 green pepper or poblano pepper, chopped
  • 1/2 jalapeno pepper, finely chopped (optional)
  • 1/4 cup riced cauliflower
  • 1/2 cup salsa verde
  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn
  • 4 stalks lacinto kale, stems removed, chopped
  • Green hot sauce (such as Cholula) to taste
  • 2 eggs
  • salt and pepper


  1. Saute the onion in olive oil, add cumin, green and/or pablano pepper, and jalapeno (if using). Stir and cook 2-3 minutes until vegetables soften.
  2. Add salsa verde, black beans, corn, and cauliflower and stir to combine. Add chopped kale. Cover to steam the kale, 1-2 minutes.
  3. To poach the eggs: Crack eggs into separate small bowls. Bring small pan of water just to a boil. Add a pinch of salt and a tablespoon of white vinegar. Pour the eggs into the boiling water, then cover and turn off the heat. For runny yolks, leave the eggs in the water for about four minutes.
  4. Plate the vegetable mixture and add the poached egg on top. Season with hot sauce, salt, and pepper. Top with a few slices of avocado or a little feta cheese, if desired.

Serves 2.