Red Bean and Sausage Cakes with Poached Eggs and Cilantro Salsa

Preparation

1. Step 1

   Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.

   Step 2

   Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.

   Step 3

   Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.

   Step 4

   Add 2 inches water to another large skillet; add salt and bring to boil. Reduce heat to medium-low. Crack eggs into water. World's Simmer until whites are firm and yolks are cooked, 2 to 3 minutes for runny yolks.

   Step 5

   Arrange patties on plates; sprinkle with tomatoes. Top each with 1 egg, then salsa.