Black Bean & Egg Skillet
Published Dec 30, 2019
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This Black Bean & Egg Skillet recipe is a simple and quick breakfast dish packed with vegetarian protein. It’s naturally gluten-free and grain-free, too!
Black Bean & Egg Skillet
Ingredients
- 1 teaspoon olive oil
- 1 (4-ounce) can Hatch diced green chilies, , undrained
- 1 (15-ounce) can black beans
- 4 large eggs
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 ripe avocado
- ⅓ cup fresh cilantro leaves, , chopped
Instructions
- Heat the olive oil in a 9-inch skillet over medium heat. Add the diced green chilies and sauté, stirring for a minute. Drain half the liquid out of the can of beans and add the beans and the rest of the liquid to the skillet. Stir to combine.
- With the back of a spoon, make 4 indentations in the beans and crack the eggs into the indentations. Season to taste with salt and pepper. Cook until the egg whites are set and the yolks are still runny, about 10 minutes.
- Peel, seed, and slice the avocado. Place the avocado slices on top of the beans, scatter the cilantro on top, and serve.
Nutrition
Calories: 600kcalCarbohydrates: 63gProtein: 31gFat: 26gSaturated Fat: 5gCholesterol: 327mgSodium: 324mgPotassium: 1363mgFiber: 27gSugar: 2gVitamin A: 800IUVitamin C: 17.6mgCalcium: 119mgIron: 6.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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