Ingredients:

  • 1 can (15 oz / 425g) low-sodium black beans, drained and rinsed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (60g) diced red onion
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1/4 tsp (1g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 4 large (200g) eggs
  • 1 medium (150g) avocado, sliced
  • 2 tbsp (30g) fresh cilantro, chopped
  • 1 lime (45ml), juiced

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, smoked paprika, and cumin, cooking for another 60 seconds until the spices smell fragrant and toasted.
  2. Fold in the rinsed black beans and sea salt. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the skins begin to slightly blister. Remove the bean mixture from the pan and set aside in a bowl.
  3. In the same skillet, pour in the beaten eggs. Cook over medium heat, stirring gently, until the eggs are opaque and set.
  4. Divide the seasoned black beans evenly among four bowls. Top each with a scoop of the cooked eggs. Garnish with sliced avocado and fresh cilantro, and finish with a squeeze of fresh lime juice.