Skillet Eggs With Chipotle Peppers and Black Beans

READY IN: 1hr 3mins
Recipe by ratherbeswimmin

Marie Simmons

Top Review by Elmotoo

I sort of doubled this....2 onions, 2 peppers (2c), 6 eggs, 1 lb dry beans = 6 heaping cups cooked. we LOVED this. I need to make more next time! Cooking the egs was difficult...I didn't want to scorch the bottom of the pan/beans so I added the cheese & stuck it under the broiler. Very homey, cozy, gooey, comfort food. Just enough zip. We all really enjoyed this. Thank you!

Ingredients Nutrition


  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.

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