It’s been freezing cold in the New York City area the past few days, like temperatures in the teens and low 20s.

When it’s this cold outside, I love eating spicy comfort food that’s also good for you, especially when you’re not getting much exercise.

Hello, Black Bean Mexican Skillet Eggs. My inspiration for this dish comes from a Shakshuka dish I made a few years ago.

These eggs are delicious, healthy and hearty. I threw in some black beans for extra protein. The best part is these eggs can be made in one pan – I recommend the Lodge Cast-Iron Skillet.

But how would this dish be classified as Mexican without any cheese? You gotta have cheese! Since I was unable to find queso fresco, I opted for Smoked Cheddar which adds depths of flavor and a little bit goes a long way. I finished off these eggs with scallions, cilantro, avocado and a squirt of fresh lime juice.

Serve these Black Bean Mexican Skillet Eggs with corn tortillas, bread, pita bread or just on their own for a lower carb option.

Hope you won’t be disappointed. Enjoy!

Black Bean Mexican Skillet Eggs

A healthy, hearty brunch. Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you. Tomatoes are a good source of Fiber and Protein. Cherry Tomatoes are an excellent source of Vitamins C and K. Additionally, they are a good source of Fiber, Folic Acid, Vitamins A, B6, and E. They are also a good source of Protein. Black Beans are an excellent source of Protein, Fiber and Iron. Cheese is a good source of Protein and Calcium, however should be eaten in moderation due to saturated fats. Avocados are rich in Antioxidants and are a good source of Fiber, Folic Acid, and Vitamins B6, C, E and K. In addition, they help lower cholesterol and contain anti-cancerous properties.

5 from 1 vote

Author: Nisha @ honeywhatscooking

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Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Cuisine Mexican

Servings 3 -4 servings

Ingredients

  

1x2x3x

• ▢ Extra Virgin Olive Oil - 1 tbsp
• ▢ Red Onion - 1 medium, chopped
• ▢ Garlic - 4 cloves, chopped
• ▢ Green Pepper - ½, chopped
• ▢ Jalapeno - ½, chopped
• ▢ Cherry Tomatoes - 1 - 16 ounce box, sliced in half
• ▢ Organic Diced Tomatoes No Salt - 1 - 15 ounce can
• ▢ Dried Oregano - 1 teaspoon + ½ teaspoon for later
• ▢ Chili Powder - 1 tsp, American Chili Powder, not Cayenne
• ▢ Cumin Powder - 1 tsp
• ▢ Black Pepper - ¼ tsp
• ▢ salt - to taste
• ▢ Organic Black Beans - 1 - 15 ounce can
• ▢ Organic Eggs - 4 large, you can use up to 6 eggs in this recipe
• ▢ Smoked Cheddar - ½ cup, grated
• ▢ Fresh Cilantro - small handful, chopped
• ▢ Scallions - small handful, chopped
• ▢ Avocado - ¼ of an avocado per serving, diced
• ▢ Fresh Lime Juice - just a squeeze

Instructions

 

• Chop the onion and garlic.
• Heat up a 10" cast-iron skillet on low-medium heat, once hot add oil. Add the chopped onion and garlic. Stir. Allow this to cook for 3-5 minutes or until golden.
• Chop the green pepper and jalapeno.
• Add the green pepper and jalapeno. Season with a little salt and black pepper. Allow this took for about 3-5 minutes.
• In the meantime, slice the cherry tomatoes in half.
• Add the cherry tomatoes and season with a little more salt, 1 teaspoon oregano, chili powder and cumin powder. Stir.
• Now add the organic canned tomatoes as well.
• Stir.
• Cover with a lid and allow the tomatoes to cook down for 10 minutes.
• In the meantime, grate the cheese and chop the cilantro and scallions.
• Open up a can of black beans, drain and rinse under cold water.
• Back to the tomatoes, this is what you should have.
• Using a masher, mash the cherry tomatoes down. Cook the tomatoes for about 2 minutes so some of the liquid evaporates.
• Add the black beans to the tomatoes. Stir.
• Make a well in the tomato mixture and crack and egg over it. I just used 4 eggs, but you can use up to 6.
• Cover with a lid and allow this to cook for 7 minutes. For slightly more runny eggs, cook allow the eggs to cook for only 5 minutes.
• This is what you should have. Turn off the stove.
• Top with cheese.
• Add another ½ teaspoon of oregano over the eggs - because it just tastes so good.
• Top with scallions and cilantro.
• Serve with avocado and a squirt of lime juice. Also, you can serve this dish with corn tortillas, bread, pita bread, or just eat alone for a lower carb option.

Notes

* For tomatoes, feel free to use a 28 ounce can of crushed tomatoes instead of cherry tomatoes and canned diced tomatoes. You can also use just cherry tomatoes or even 2 cans of diced tomatoes. Overall, about 30 ounces of tomatoes.
** For cheese, use queso fresco for a traditional Mexican flavor. I wasn't able to find any, so I used Smoked Cheddar. Spicy Buffalo Cheddar or New York Sharp Cheddar would work well too.
*** For eggs, I used 4 eggs, but feel free to use up to 6 eggs for this dish. Also, you can create this dish using just egg whites for a low-fat option.

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How do you like your eggs? Do you like skillet eggs?