Southwest Inspired Black Beans and Eggs

Prep Time: 0:20

Cook Time: 0:20

Serves: 6

This twist on Huevos Rancheros is ultrasatisfying.A squeeze of fresh lime juice just before servingadds wonderful brightness to the dish.

Ingredients

• 2 tsp olive oil (10 ml)
• 1 large uncooked onion(s), diced
• 1 small jalapeño pepper(s), seeded and diced
• 2 cup(s) canned black beans (850 g), rinsed and drained
• 1⁄4 cup(s) water (60 ml)
• 2 tsp fresh lime juice (10 ml)
• 1 clove(s), medium sized garlic clove(s), minced
• 1⁄2 tsp table salt (2 ml)
• 1⁄2 tsp ground cumin (2 ml)
• 6 large egg(s)
• 2 cup(s) grape tomatoes (500 ml), chopped
• 3 medium uncooked scallion(s), sliced
• 1⁄4 cup(s)shredded cheddar cheese (60 ml), sharp variety
• 1⁄4 cup(s) cilantro (60 ml), chopped
• 1 medium fresh lime(s), cut into 6 wedges

Instructions

1. In a large skillet, heat oil over medium-high heat. Add onion and jalapeño; cook, stirring often, until soft, 7-10 minutes. Add beans, water, lime juice, garlic, salt and cumin; stir and heat through. Remove skillet from heat; lightly mash beans and cover to keep warm.
2. Fry eggs in a nonstick skillet coated with cooking spray over medium heat.
3. Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges when serving.
4. Serving size: 1 egg, 125 ml (1/2 cup) bean mixture and 75 ml (1/3 cup) tomato mixture

Notes    
Spice this up with a dash of hot sauce. Be careful not to touch face with hands after prepping jalapeno.