Name: Black Bean Purée & Fried Eggs with Avocado & Grape Tomatoes
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (398 ml) cans black beans; 354 ml chicken or vegetable broth; 12 eggs; 3 small pkgs grape tomatoes; 3 jalapeño peppers; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Black Bean Purée & Fried Eggs with Avocado & Grape TomatoesBlack Bean Purée & Fried Eggs with Avocado & Grape Tomatoes — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

3 (398 ml) cans black beans

354 ml chicken or vegetable broth

12 eggs

3 small pkgs grape tomatoes

3 jalapeño peppers

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Preheat a small saucepan over medium heat.

While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces).

Once the saucepan is hot, add olive oil and swirl to coat the bottom.

Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the onion.

Drain and rinse the beans.

Add chili powder, cumin, salt, and pepper to the saucepan; stir until fragrant, 15 to 30 seconds.

Add the beans and broth to the saucepan; bring to a boil, then mash the beans with a hand blender or potato masher. Remove from the heat and cover to keep warm.

Add olive oil to a nonstick skillet and preheat over medium heat.

While the skillet heats up, halve the grape tomatoes and transfer to a medium bowl.

Gently crack half of the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. Once done, separate the eggs and transfer to a plate. Repeat with the remaining eggs.

While the eggs cook, halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Add to the bowl with the tomatoes.

To serve, divide the bean purée, eggs, and tomato-avocado mixture among plates; season with salt and pepper if desired. Enjoy!

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