Skillet Eggs With Chipotle Peppers And Black Beans

Total Time: 1 hr 3 mins Preparation Time: 40 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped red bell pepper
• 1 garlic clove, minced
• 4 cups cooked black beans (or two 15 oz. cans, drained, not rinsed)
• 2 -3 teaspoons minced canned chipotle chiles in adobo
• 2 teaspoons ground cumin
• kosher salt
• fresh ground black pepper
• 4 large eggs
• 1/2 cup grated monterey jack cheese
• 4 large flour tortillas, wrapped in foil and warmed in the oven
• 2 cups diced plum tomatoes
• 1/2 pitted peeled avocado, diced
• 1/2 cup chopped onion (red or yellow)
• 1/4 cup minced fresh cilantro
• 2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 1 jalapeno, seeded and finely chopped
• kosher salt

Recipe

• 1 make the salsa: in a bowl, combine all the salsa ingredients; set aside.
• 2 heat the oil in a large nonstick skillet over medium heat.
• 3 add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
• 4 add in the garlic; cook for 1 minute.
• 5 stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
• 6 break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
• 7 sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
• 8 transfer to plates and garnish with tomato-avocado salsa and serve with the tortillas.