Skillet Eggs With Chipotle Peppers and Black Beans |
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Prep Time: 40 Minutes Cook Time: 23 Minutes |
Ready In: 63 Minutes Servings: 4 |
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Marie Simmons Ingredients:
2 tablespoons extra virgin olive oil |
1 cup chopped onion |
1/3 cup finely chopped green bell pepper |
1/3 cup finely chopped red bell pepper |
1 garlic clove, minced |
4 cups cooked black beans (or two 15 oz. cans, drained, not rinsed) |
2 -3 teaspoons minced canned chipotle chiles in adobo |
2 teaspoons ground cumin |
kosher salt |
fresh ground black pepper |
4 large eggs |
1/2 cup grated monterey jack cheese |
4 large flour tortillas, wrapped in foil and warmed in the oven |
2 cups diced plum tomatoes |
1/2 pitted peeled avocado, diced |
1/2 cup chopped onion (red or yellow) |
1/4 cup minced fresh cilantro |
2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice |
2 tablespoons extra virgin olive oil |
1 jalapeno, seeded and finely chopped |
kosher salt |
Directions:
1. Make the salsa: in a bowl, combine all the salsa ingredients; set aside.
2. Heat the oil in a large nonstick skillet over medium heat.
3. Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
4. Add in the garlic; cook for 1 minute.
5. Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
6. Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
7. Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
8. Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.
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