Tomato, Avocado & Black Bean Eggs
Published Feb 24, 2021
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This Tomato, Avocado & Black Bean Eggs recipe is perfect for egg-lovers who want to pack in some veggies and fiber in the morning.

Tomato, Avocado & Black Bean Eggs
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1 large yellow onion, , finely sliced
- 2 cloves garlic, , minced
- 1 cup (240 g) canned peeled tomatoes
- 4 large eggs
- ¼ cup (45 g) canned black beans
- ¼ teaspoon (1.5 g) fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 1 avocado, , sliced
- ½ lemon, , cut into wedges or sliced
- 2 tablespoons (8 g) sunflower seeds, toasted
- 4 tablespoons (15 g) chopped flat-leaf parsley
Instructions
- Heat 2 tablespoons olive oil in a large skillet over low heat. Add sliced onion and let sauté undisturbed for 5 minutes. Add the garlic, stir, and sauté for 1 minute more.
- Add the canned tomatoes and cook until the juices begin to thicken, about 5-7 minutes. Create 4 wells in the tomato mixture. Crack one egg into each well. Add black beans, season with salt and pepper. Cover the skillet with a lid and allow to simmer for 3-4 minutes. Remove from the heat.
- Top with avocado, and squeeze over some of the lemon wedges. Serve with the remaining wedges on the side for squeezing over top.
- Top with sunflower seeds and parsley. Transfer to two serving plates. Enjoy hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!