Southwestern Egg & Black Bean Skillet

Total Time
30mins
Prep 10 mins
Cook 20 mins

Any large skillet will do, but I love the presentation of black cast iron.

Ingredients Nutrition

Directions

  1. In a large, deep skillet, heat the olive oil over medium heat. Add the onion and peppers and saute for 5-7 minutes, until tender.
  2. Add garlic, beans, and corn. Stir to combine. Season with salt and pepper. Add in cumin, chili powder and coriander; stir well.
  3. Add tomatoes and turn heat up to medium high. Bring to a boil and cover. Reduce heat to a simmer and cook for 10 minutes.
  4. Remove cover and cook uncovered for 5 more minutes, until liquid has almost fully evaporated. Cover top of mixture with Monterrey Jack cheese and allow to melt.
  5. Meanwhile, heat a griddle or non-stick skillet over medium heat and add butter to coat. Cooks egg over easy or over medium, to preference. Season with salt and pepper.
  6. Spoon bean mixture onto plates, top with 2 eggs, and desired toppings. Great with warm, crusty bread.

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