Description
A delicious and hearty breakfast dish combining chili and eggs for a flavorful twist.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and let simmer for about 10 minutes.
- Make four small wells in the chili mixture and crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
- Remove from heat and garnish with fresh cilantro. Serve with avocado slices on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chili mixture.
- You can substitute the black beans with kidney beans or pinto beans for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg