Hey all, latest entry in the ‘i fuckin’ hate breakfast’ series! No grains bc I overindulged on whole grains yesterday working on bread recipes.
*You need:* 3 eggs. 1 red onion, one red pepper, 1 jalapeno if you got it. 3 big ass garlic cloves, tomato (I used cherry bc that’s what I had but romas or even drained canned would be nice), parsley. 1 can of black beans, drained and rinsed. Cilantro, avocado, lime, plain Greek yogurt for garnish. Makes 4 big servings.
*Mise en place:* Dice finely your onion, red pepper and jalapeno. Rough mince your garlic, halve cherry tomatoes (or rough dice romas), rough chop parsley, drain and rinse beans. Crack and whisk eggs with a small pinch of salt.
*Cook:* saute onion and peppers on med-high heat with plenty of olive oil. When softened through and browned in places, add garlic and tomato (a dash of cumin would be pretty nice here too). Toss and cook over med high heat until garlic softens slightly. Add a good amount of fresh cracked black pepper (I like 22 turns of my peppermill). Add beans and parsley, continue to cook while stirring occasionally until the beans are warmed and the excess moisture is gone. Push mixture to one side of pan, move the now empty side over the heat, and tilt pan to move oil into the empty side. Add egg and cook until curds form, stir, wait until curds form again, then mix everything up. Turn off heat and let the residual heat finish cooking the eggs.
*Plate:* scoop portion into bowl. Rip cilantro by hand, open avocado and use butter knife to make slices, scoop into bowl. Add a dollop of Fage Greek yogurt, squeeze lime all over.
I have to restrict my sodium, but if you don’t have to I would add salt very lightly three times: once with the initial peppers and onions, once slightly heavier with the beans, and once with the eggs. Also it looks like a huge dollop of sour cream but it’s really closer to a teaspoon.
by kidleviathan
1 Comment
Very delicious!