Black Bean Mexican Skillet Eggs

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5 from 1 vote

A healthy and hearty brunch.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast & Brunch

Cuisine: Mexican

Servings: servings

Author: Nisha Kapur

Ingredients

1 tbsp olive oil
1 medium red onion chopped
4 cloves garlic chopped
1/2 medium green bell pepper chopped
1/2 jalapeno chopped
16 ounces cherry tomatoes sliced in half
15 ounces diced tomatoes no salt, canned
1 1/2 tsp dried oregano, 1 tsp initially + 1/2 tsp later
1 tsp chili powder American Chili Powder, not Cayenne
1 tsp cumin powder
1/4 tsp black pepper
salt to taste
15 ounces black beans
4 eggs you can use up to 6 eggs in this recipe
1/2 cup cheddar cheese grated
small handful fresh cilantro chopped
small handful scallions chopped
1/4 avocado diced
squeeze fresh lime juice

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.

Nutrition