Mexican Poached Eggs

I was late getting up Sunday Morning so rather than having a cold bowl of  Red River Cereal like the rest of the family I decided to have eggs for breakfast.  I started fooling around with ideas and this is what I ended up eating for breakfast.

Mexican Poached Eggs

Ingredients:

1 can of beans in tomato sauce
1 medium red onion
4 slices of ham
chili powder
grated Parmesan cheese
2 eggs


Equipment:

Non-stick frying pan
can opener
rubber spatula

Dice the onion and fry over high heat until the onions start to turn golden, turn heat to medium low and brown the onions.  Dice the ham and add to the onions.  Open the beans and add to the onions and ham and season with chili powder to taste.  Adjust the heat until the beans are just steaming but not bubbling.  Using the spatula create a couple of small bowl like depressions in the bean-onion mixture and crack an egg into each depression.  Cover the pan and cook until the eggs reach the desired firmness.  Serve the eggs on toast covered with the beans mixture.