Southwestern Egg & Black Bean Skillet

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup  chopped yellow onion
• 1⁄3  chopped bell pepper (any color)
• 2  garlic cloves, minced
• 1⁄3 cup frozen corn
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can tomatoes and green chilies
•  kosher  salt & pepper
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder
• 1  pinch  coriander
• 4  large eggs
•  butter, for pan
•  shredded monterey jack cheese or  cheddar cheese

• Toppings

•  sliced  jalapeno pepper
•  avocado
•  tomatoes
•  red onion, minced
•  sour cream
•  parsley or  fresh cilantro, roughly chopped

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.