Beans & Eggs Recipe

Rinse and prepare beans

Drain and rinse canned beans in a colander under cold water until liquid runs clear. Set aside to drain completely.

In a small bowl, mix cumin, smoked paprika, salt, black pepper and red pepper flakes; set spice mix nearby.

Peel and finely dice the onion to yield about 1/2 cup. Mince the garlic and dice the tomato (or drain canned diced tomatoes). Chop cilantro or parsley and set aside a small garnish portion.

Warm a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic to the skillet and cook for 30 seconds to 1 minute until fragrant, then add the diced tomato and cook another 2 minutes until tomatoes soften.

Add the drained beans to the skillet and stir to combine with the onion-tomato mixture. Sprinkle the prepared spice mix over the beans and stir to evenly coat. Cook, stirring occasionally, for 3–4 minutes until beans are heated through and some start to break down.

Use the back of a spoon or a potato masher to gently mash about one-third of the beans against the skillet to create a slightly creamy texture while leaving plenty of whole beans for texture. Taste and adjust seasoning, adding more salt, pepper, or a pinch of red pepper flakes if desired. Stir in 1 tablespoon lime or lemon juice and remove about half of the bean mixture to a bowl if you prefer a layered plate; otherwise leave it spread in the skillet.

Make wells for eggs

Create four shallow wells in the warmed bean mixture in the skillet. If you removed half of the beans, spread the remaining beans evenly in the skillet and make wells.

Add eggs

Reduce heat to medium-low. Add 1 tablespoon butter (or 1 tbs oil) to the skillet and let it melt into the beans. Crack each egg into a small bowl then gently slide an egg into each well so yolk remains intact.

Cover the skillet with a lid and cook until egg whites are set but yolks are still runny, about 5–7 minutes, depending on desired doneness. For firmer yolks cook an additional 1–3 minutes. Alternatively, baste the eggs with some of the hot bean oil/juices instead of covering.

Optional: sprinkle crumbled queso fresco or feta over the eggs and beans during the last minute of cooking so cheese warms but doesn't fully melt.

Remove skillet from heat. Scatter chopped cilantro or parsley over the dish and drizzle any remaining lime/lemon juice if desired.

Serve immediately with warm tortillas or crusty bread and hot sauce or salsa on the side. To eat: break the egg yolks so they mix with the creamy beans and scoop onto a tortilla or bread.