Southwest-Inspired Black Beans and Eggs
- Total Time
- 0:25
- Prep
- 0:12
- Cook
- 0:13
- Serves
- 6
- Difficulty
- Easy
-
olive oil2 tsp
-
uncooked onion(s)1 large, diced
-
jalapeño pepper(s)1 small, seeded and diced
-
canned black beans30 oz, rinsed and drained
-
water¼ cup(s)
-
fresh lime juice4 tsp
-
garlic clove(s)1 medium clove(s), minced
-
table salt½ tsp
-
ground cumin½ tsp
-
egg(s)6 large
-
grape tomatoes2 cup(s), chopped
-
uncooked scallion(s)3 medium, sliced
-
shredded cheddar cheese¼ cup(s), sharp variety
-
cilantro¼ cup(s), chopped
-
fresh lime(s)1 medium, cut into 6 wedges
- Heat 1½ teaspoons oil in large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 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
- Brush large nonstick skillet with remaining ½ teaspoon oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs if desired.
- Divide bean mixture among 6 plates and top each with an egg. Sprinkle with tomatoes, scallions, Cheddar, and cilantro; serve with lime wedges
- Serving size: 1 egg, ½ cup bean mixture, 2 teaspoons Cheddar, and ⅓ cup vegetables