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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
Author: Nisha @ honeywhatscooking
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast/Brunch, Eggs
Cuisine Mexican
Servings 3 -4 servings


  • 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


  • 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.


* 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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