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January 10, 2017 4 Comments

Black Bean Mexican Skillet Eggs (high protein, high fiber, gluten-free, healthy)

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

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. Black Bean Mexican Skillet Eggs (48)

Hello, Black Bean Mexican Skillet Eggs. My inspiration for this dish comes from a Shakshuka dish I made a few years ago.
Black Bean Mexican Skillet Eggs (51)

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. Black Bean Mexican Skillet Eggs (4)

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. Black Bean Mexican Skillet Eggs (15)

Serve these Black Bean Mexican Skillet Eggs with corn tortillas, bread, pita bread or just on their own for a lower carb option. Black Bean Mexican Skillet Eggs (26)

Hope you won’t be disappointed. Enjoy! Black Bean Mexican Skillet Eggs (23)

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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
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Cuisine Mexican
Servings: 3 -4 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • Extra Virgin Olive Oil - 1 tbsp
  • Red Onion - 1 medium chopped
  • Garlic - 4 cloves chopped
  • Green Pepper - 1/2 chopped
  • Jalapeno - 1/2 chopped
  • Cherry Tomatoes - 1 - 16 ounce box sliced in half
  • Organic Diced Tomatoes No Salt - 1 - 15 ounce can
  • Dried Oregano - 1 tsp + 1/2 tsp for later
  • Chili Powder - 1 tsp American Chili Powder, not Cayenne
  • Cumin Powder - 1 tsp
  • Black Pepper - 1/4 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 - 1/2 cup grated
  • Fresh Cilantro - small handful chopped
  • Scallions - small handful chopped
  • Avocado - 1/4 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 tsp 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 1/2 tsp 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.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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

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Reader Interactions

Comments

  1. Gowri says

    January 25, 2017 at 3:51 PM

    5 stars
    Made this today morning for breakfast. It was soo yummy! Thanks for sharing.

    Reply
    • honeywhatscooking says

      January 26, 2017 at 10:00 PM

      Awww.. this makes me so happy to hear. Glad it worked out for you. Thanks for the feedback! 🙂

      Reply
  2. Jhiane says

    February 1, 2017 at 5:13 PM

    My daughter loves eggs. I have to try this exhilarating and yummy looking recipe for her. I love the Mexican style version. I love that it’s healthy and flavorful. JC

    Reply
    • honeywhatscooking says

      February 7, 2017 at 6:21 AM

      Oh Jhiane, I’m sure Malia would love these. Please make them. It’s a fiesta!

      Reply

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