Beans and eggs! They come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day.
Author: The Chef
Recipe type: Appetizer
Ingredients
2 cloves garlic
1 jalapeño
1 Tbsp olive oil
2 15oz. cans black beans
1 tsp cumin
¼ cup water
4 large eggs
For Serving (optional)
3 cups cooked rice
¼ red onion, diced
¼ cup chopped cilantro
1 avocado, sliced
1 oz. cotija, crumbled
Instructions
Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/11/27/black-beans-with-eggs/