By: Chef Laura Bonicelli
Mexican Skillet Black Bean Hash with Eggs cooks on your stovetop and can be served right out of the skillet on your table. You can make it as spicy as you like, depending on the salsa you use in the mix. Buy your ingredients at your favorite Farmers Market!Â
About Mexican Skillet Black Bean Hash
Every fall, I make salsa. We grow most of the peppers, tomatoes, and tomatillos, and I dedicate a day to cooking and canning. Salsa (translates to “sauce” in Spanish) is great to have on hand. You can add heat and complexity quickly to any dish. Serve my Mexican Skillet Black Bean Hash with Eggs with additional salsa or a side of your favorite hot sauce.
Cooking the eggs without scorching the bottom is the challenge. The best way to do that is to cover the pan at the end of cooking. The steam from the hash will finish cooking the eggs. Per the directions, the yolks will still be runny – leave the lid on a minute or two longer if you want your eggs cooked thoroughly. Mexican Skillet Black Bean Hash with Eggs is a wonderful family meal – I hope you enjoy it!
If you want more recipes Join The Club!!!
Step by Step Instructions
Mexican Skillet Black Bean Hash with Eggs
Equipment
- 12-inch cast-iron skillet with lid
Ingredients
- cooking spray
- 1/2 cup chopped yellow onion
- 1 medium poblano or sweet bell pepper -- seeded and diced
- 1 cup fresh or thawed frozen corn
- =====
- 1 15- ounce can black beans -- drained and rinsed
- 1 cup diced zucchini
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1 cup favorite salsa
- =====
- 4 large eggs
- =====
- Kosher salt and freshly ground black pepper
Instructions
- Coat a 12-inch cast-iron skillet with cooking spray and heat over medium heat. Add in the onion, pepper, and corn. Sauté, stirring often, for 5 - 7 minutes, until the onion is translucent.
- Add the beans, zucchini, cumin, and salt. Cook for 2 minutes, stirring as necessary. Stir in the salsa.
- Make four divets in the mixture and crack an egg in each. Cook uncovered, adjusting the heat if necessary. The bean mixture should be steadily bubbling, but not too aggressively. Cook for 7 to 8 minutes, or until the white part of the egg is mostly set, but the yolk is not. Place a lid over the pan for 2 minutes to finish setting the egg. The yolk will not completely cook through.
- Salt and pepper to taste. Divide onto plates to serve.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes
Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes This Moroccan Chicken Tagine features fall-off-the-bone chicken simmered with preserved lemon, capers, and sun-dried tomatoes, creating a rich, tangy, and slightly sweet sauce. Perfect for...
Ras el Hanout
Ras el Hanout Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it...
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish. 3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil6...
Recent Comments