Description
Simmered black beans with warm spices create a rich, flavorful base for soft, jammy eggs cooked right in the pan. Served over warm rice and finished with fresh toppings, this bowl is high in protein and fiber to keep you full and satisfied. It’s delicious for breakfast, lunch, or dinner.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 jalapeño or serrano chile, minced (optional)
- 1 teaspoon ground cumin
- 2 (15-ounce) cans of black beans with liquid
- 1 quarter cup water or vegetable broth
- Sea salt to taste
- 4 large eggs
- 3 cups cooked rice
Optional Toppings:
- Red onion, diced
- Fresh cilantro
- Avocado, sliced
- Cotija or feta cheese
- Lime wedges
Instructions
- Make the beans: Heat olive oil in a large skillet over medium heat. Add garlic and chile and cook until fragrant, being careful not to burn them. Add the cumin and toast in the olive oil for 20-30 seconds. Add black beans with their liquid and water or broth. Season with salt and simmer for 5 to 7 minutes. Mash some of the beans to thicken the mixture.
- Add the eggs: Reduce heat. Make wells in the beans and crack eggs into the skillet. Cover partially and cook until whites are set and yolks are soft or cooked to your liking.
- Serve over warm rice with desired toppings.
Notes
Variations:
Add ½ cup chopped onion with the garlic for even more flavor and fiber.
Add smoked paprika or chili flakes for extra depth and a little heat.
For a creamier texture, mash more of the beans or stir in a spoonful of salsa.
Skip the rice and serve over sautéed greens, roasted sweet potatoes, or quinoa.
Make it dairy-free by omitting the cheese or using a plant-based alternative.
Turn it into tacos by spooning the beans and eggs into warm tortillas.
Add pico de gallo, hot sauce, or a drizzle of chipotle crema for more flavor.
For meal prep, store the beans separately and add freshly cooked eggs when serving.