Mexican Skillet Black Bean Hash with Eggs
Golden corn kernels and emerald poblano peppers sizzle together with earthy black beans and tender zucchini, creating a vibrant skillet that's pure comfort. Topped with perfectly runny eggs, it's my go-to when I want something hearty and satisfying any time of day.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- cooking spray
- 1/2 cupchopped yellow onion
- 1 medium poblano or sweet bell pepper -- seeded and diced
- 1 cupfresh or thawed frozen corn
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- 1 15- ouncecan black beans -- drained and rinsed
- 1 cupdiced zucchini
- 1 teaspoonground cumin
- 1 teaspoonKosher salt
- 1 cupfavorite salsa
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- 4 large eggs
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- Kosher salt and freshly ground black pepper
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
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 , until the onion is translucent.
- 2
Add the beans, zucchini, cumin, and salt. Cook for , stirring as necessary. Stir in the salsa.
- 3
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 , or until the white part of the egg is mostly set, but the yolk is not. Place a lid over the pan for to finish setting the egg. The yolk will not completely cook through.
- 4
Salt and pepper to taste. Divide onto plates to serve.
Chef's Notes
Copyright: Chef Laura Bonicelli