For a long time, I planned my meals around proteins: chicken, fish, and turkey most often; occasionally lamb or beef. At some point, vegetarian meals became commonplace in my kitchen. But still, eggs (or more often egg substitute or egg whites) were reserved for breakfast. Until just recently, that is. You might have noticed I’ve been singing the praises of the incredible, edible egg (the real, whole egg!). I’ll just let you imagine that my singing voice is a lot better than it actually is.
Lately, eggs have been making an almost weekly appearance on the dinner table, first in the form of frittatas, and then a new discovery: shakshouka, a traditional Middle Eastern dish of eggs poached in spicy stewed vegetables. I’ve also enjoyed countless southwestern-inspired omeletes stuffed with ingredients like black beans, green chilies, and avocado. If you happen to be skilled in flipping omelets, by all means, go make one. But I am not. So for an easy dinner requiring none of that dreaded omelet-flipping, I simply baked my eggs in a spicy black bean stew.
Fast, flavorful, healthy, and composed of convenient, wholesome ingredients, I really can’t say much more about this meal. Except that we’ll definitely be eating it again, really soon.
Southwestern Egg & Black Bean Skillet
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup frozen corn
1 cup drained, rinsed black beans
salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
pinch of coriander
10oz can diced tomatoes with green chilies
2 large eggs
2oz queso fresco, crumbled
chopped cilantro and sliced avocado, for garnish
Preheat oven to 400F.
Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
Add the diced tomatoes with green chilies and increase heat to high. Bring to a boil, then reduce heat, cover, and allow to simmer for 10 minutes to blend flavors.
Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and diced avocado. Serve hot.
Nutritional Info (not including avocado)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 14.0 g
Cholesterol: 227.5 mg
Sodium: 1,525.8 mg
Total Carbs: 35.9 g
Dietary Fiber: 9.0 g
Protein: 20.7 g