Eggs in a Black Bean Hash

A one pan sure shot winner breakfast! Also makes a perfect breakfast for dinner, which I do often on weeknights. Soft fluffy eggs cooked in a nest of zesty black bean pepper hash.

1 can black beans, drained and washed well
1 medium red onion, sliced thin lengthwise
4 cloves garlic, peeled and finely chopped
1/2 green bell pepper, chopped into 1″pieces
1/2 roasted red bell pepper, roughly chopped (I use the bottle kind that are pre-roasted)
2 tbsp butter
1 tbsp cumin powder
1 serrano chilli, finely chopped
2 tsp kosher salt
12 tbsp of liquid egg whites/ whites separated from ~4 large eggs
(or you could also simply use 4 whole eggs)

For garnish, picked jalapeños, chopped
For garnish, fresh cilantro, washed and finely chopped

Servings: 4


Take a wide non stick pan, melt butter over medium heat and add the chopped garlic. After about 15 seconds, add the serrano, cumin powder and sliced onions. Saute together for about 6-8 minutes over medium-high heat until the onions are cooked and begin caramelizing. Add both green and red bell peppers along with salt and mix well together. Let cook for 5 more minutes still on medium-high.

In the meanwhile, take one half of the drained black beans and mash them well. I prefer to use my hands, but you could also use the back of a spatula if you’d prefer. Add the mashed black beans into the veggie mixture along with 1/2 cup of water. Toss together, and add the remaining whole black beans now. Let this mixture cook about 7-8 more minutes until all the veggies are tender and the black beans with the liquid have created a thick saucy texture. The mixture should have thick sauce like consistency but not too liquidy.


Turn off the heat, and make four wells in the mixture using your spatula. In each of the four wells crack open one egg per well, gently. I made this dish with only egg whites, so portion out the 12 tbsp into four and pour them into the wells. Lightly sprinkle salt on the eggs only, and turn the heat back on medium heat. Cover and cook for 3-5 minutes. Check the done-ness after about 3 minutes. Because I made these with egg whites, as soon as they begin to set, I removed them off the heat and they continue to cook a few more minutes in the pan itself. If you are using whole eggs, you want to make sure the whites set, and then you adjust cooking time based on how you like your yolks, from over easy to well cooked. Over easy will take about 3 minutes, you may need another 3 for a set yolk.

Garnish with pickled jalapeños and cilantro on top and serve hot with a warm hunk of bread.


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