Black Bean and Egg Skillet
Cozy up to winter with this warm and spicy skillet
I really love beans not only because they taste good, but because they’re so versatile – they practically go with everything. Not gonna lie, they can give you some pretty bad gas if you’re not careful, but they’re also a great source of protein (especially if you’re vegan or vegetarian). Particularly, black beans are also chockfull of iron, magnesium, and fibre.
Even though canned foods can have a bad rep sometimes, I actually love to use canned beans from time to time because they’re still very nutritious and so easy to cook with. Beans are not hard to cook, but they can take time to soak and boil. As a college student, canned beans are a great way for me to whip up a quick, easy, and nutritious dish – just like this skillet!
I was inspired by Latin American flavors as well as shakshuka, a Mediterranean tomatoes with poached egg dish, when I created this black bean and egg skillet. The beans mixed with veggies and eggs makes this dish very comforting and a great representative of all the major food groups. Anyway, if you don’t often cook, are on a budget, or just don’t have very much time, this dish is perfect for you! There are no ingredients that will kill you if you eat them raw (except for the eggs) and you can pretty much season it to your liking! Personally, I love cumin and the complex flavor profile that cardamom adds, but feel free to modify as you like. Also, who doesn’t love poached eggs?
Even though I used black beans in this recipe, you can substitute with beans of your choice. I can see this dish tasting amazing with pinto beans, white beans, or even chickpeas. The good news is that all of these beans come in canned form – low effort and great taste! If you’re looking for a hearty dish that can be easily reheated (if you have any leftover!), this is the recipe for you! Served with some rice and some greens, you’ve got yourself a balanced, warm meal. If you love a good cheese pull, you could even layer some cheddar on top or sprinkle on some parmesan. The possibilities are endless.
- 1 15 oz can black beans (I used Goya brand)
- 1.5 large tomatoes (beefsteak is perfect!)
- 1 large (yellow) bell pepper
- 1/2 white onion
- 3/4 tsp cumin
- 1/2 tsp cardamom
- 1/4 tsp paprika
- 1 tbsp olive oil
- Nutritional yeast
- Salt to taste
- Black pepper to taste
- 2 eggs
- Red pepper flakes (optional)
- Dice onion and bell pepper into small pieces.
- Chop tomatoes into medium-sized pieces.
- Using a medium-sized saucepan with the burner on medium-high heat, add in the olive oil and sweat the onions for about 5 minutes. They should start to smell really good and begin to brown just a little.
- Add in diced bell pepper and let that sweat for 5 more minutes on medium heat.
- Add in your spices and stir to make sure your onion and pepper is well-seasoned.
- Open your can of black beans, drain, and then pour your beans into the saucepan. Stir, place the lid on your sauce pan, and then let the mixture simmer on low-medium for about 10 minutes.
- Add in some nutritional yeast to thicken your mixture. This is optional but I really like the nuttiness of nutritional yeast – make sure it is incorporated and let your stew continue to simmer for 10 more minutes.
- Add salt and pepper to taste.
- Crack two eggs on top of the mixture. (Not-so-pro tip: make sure the eggs aren’t too close together and try not to let the yolk break or drop any eggshells into your food. It will be much prettier and also taste much better.) Put the lid back on for about 5 minutes, depending on how you like your eggs. I let mine cook until they are still runny but the whites are no longer clear.
- Garnish with red pepper flakes and enjoy!