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Ingredients
- 2 2 2 t olive oil
- 1 1 1 large uncooked onion, diced
- 1 1 1 small jalapeño pepper, seeded and diced
- 30 30 30 oz canned black beans, rinsed and drained
- 1/4 1/4 1/4 c water
- 4 4 4 t fresh lime juice
- 1 1 1 medium garlic clove, minced
- 1/2 1/2 1/2 t salt
- 1/2 1/2 1/2 ground cumin
- 6 6 6 large eggs
- 2 2 2 c grape tomatoes, chopped
- 3 3 3 medium uncooked scallions, sliced
- 1/4 1/4 1/4 shredded cheddar cheese, sharp variety
- 1/4 1/4 1/4 c cilantro, chopped
- 1 1 6 medium fresh lime, cut into 6 wedges
Details
Servings 6
Preparation time 12mins
Cooking time 25mins
Preparation
Step 1
Heat 1 1/2 t oil in large skillet over medium-high heat. Add onion and jalapeno and cook, stirring often, until softened, 7-10 minutes. Add beans, water, lime juice, garlic, salt, and cumin; stir and heat through. Remove skillet from heat, lightly mash beans and cover to keep warm.
Brush large nonstick skillet with remaining 1/2 t oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs, if desired.
Divide bean mixture among 6 plates and top each with an egg. sprinkle with tomatoes, scallions, Cheddar and cilantro; serve with lime wedges.
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