Black Beans & Eggs



You can't beat the health benefits of eggs ~ they're rich in proteins, vitamins and minerals. And they're economical, easy and versatile. With the black beans, this recipe is hearty enough to serve for breakfast, lunch and dinner. You're sure to enjoy this southwest-inspired black beans and egg dish!



Ingredients
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1 small jalape�o, seeded and diced
  • 1 30-ounce can black beans, rinsed and drained
  • 1 medium garlic clove, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup water
  • juice from small lime, about 4 tsp fresh lime juice
  • 6 large eggs, free range or organically raised
  • 1 pint grape tomatoes, chopped
  • 1/4 cup sharp cheddar, shredded
  • 1/4 cup cilantro, chopped
Recipe

Wash and prepare the vegetables and other ingredients.

In a large skillet, heat oil over medium heat. Saut� onion and jalape�o until lightly browned and soft, about 3 minutes. 

Add beans, garlic, cumin, salt, water and lime juice; stir and cook until heated through.  Remove skillet from heat; lightly mash beans and move to a dish with lid to keep warm. 

Rinse and dry pan and coat with nonstick spray, fry eggs over medium low heat. Season egg with salt and pepper, if desired.

Place beans on individual serving plates; place egg on top of beans; and top with tomatoes, scallions, cheese and cilantro. Garnish with lime slice, if desired.


~Adapted from Tara Bench

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