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Hearty Southwestern Pinto Bean & Egg Skillet
Vegetarian, Gluten-Free, Dairy-Free
Description:
A robust and flavorful one-pan skillet dish featuring savory seasoned pinto beans, topped with perfectly cooked eggs. This recipe is simple to make and delivers a satisfying, protein-packed meal, perfect for breakfast, brunch, or a light dinner.
Ingredients:
- 1 tbsp olive oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and freshly ground black pepper to taste
- 4 large eggs
- Fresh cilantro or hot sauce for garnish (optional)
Instructions:
- Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium heat.
- Add diced onion and sauté for 3-5 minutes until softened and translucent.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the rinsed pinto beans, ground cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the beans to warm through.
- Using the back of a spoon, create four small indentations or 'wells' in the bean mixture. Carefully crack one egg into each well.
- Reduce heat to low, cover the skillet (if you have a lid, otherwise you can use foil), and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm).
- Remove from heat. Garnish with fresh cilantro or a dash of hot sauce if desired. Serve immediately, directly from the skillet or portioned onto plates.
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