We have a surfeit of eggs right now, so I've been continuing to keep the egg train rolling for breakfast. And I selected this recipe in particular because I had a bunch of tomato-avocado relish left over from making my breakfast tacos a few days ago.

Eggs with Black Beans and Chipotle Peppers

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 1-2 Tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper¹, chopped
• 1 fresh jalapeño, seeded and minced (optional)
• 2-3 cloves garlic, minced
• 2 tsp. cumin seeds, ground
• 4 c. cooked black beans
• 1 Tbsp. minced chipotles in adobo
• salt and pepper, to taste
• 4-8 large eggs
• 1/2 c. grated Monterey Jack or mild cheddar cheese
• 1/2 c. (or more) tomato-avocado salsa
• 4-8 large flour tortillas², warmed

Directions

1. Heat the oil over medium heat.
2. Add the onions and peppers and cook, stirring often, until the onions are golden (~10 minutes).
3. Add the garlic and cook for another minute or two.
4. Stir in the cumin and cook for ~30 seconds.
5. Add the beans, chipotles, and a little salt and pepper, reduce heat to medium-low, and cook for 5 minutes.
6. Season to taste with salt and pepper. (Maybe 1/8 tsp. each to start. But if the beans were cooked without salt, then you will likely need to add a bit more at this point.)
7. Make some wells in the bean mixture. You will probably only have room to cook 4 eggs at a time, but you can repeat the process a second time if you would like a higher egg:bean ratio.
8. Break an egg into a small dish and carefully pour it into one of the wells. Repeat until you've filled all the wells.
9. Sprinkle each egg with 1-2 Tbsp. of grated cheese.
10. Increase heat to medium, cover, and cook for 5-8 minutes.
11. Scoop the eggs out onto plates with as many accompanying beans as desired and top each with a couple tablespoons of the salsa.
12. The eggs and beans may be served either in the tortillas or with the tortillas on the side.

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¹ The original recipe called for 1/3 c. each chopped red and green bell pepper. I don't generally keep green bell peppers on hand because I don't really like them, so I just used a whole red bell pepper and then tossed in a minced jalapeño (with the seeds and pith removed) for a bit of colour and variety. ^Back
2 Store-bought tortillas are fine, but I was all out so I ended up making my own. They're not that difficult, they just require a little advanced planning as the dough needs to rest for 30 minutes before shaping and cooking. ^Back