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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! 

black bean hash

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!

hash with eggs cooking
black bean hash

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Step by Step Instructions

black bean hash

Mexican Skillet Black Bean Hash with Eggs

© 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.
5 from 1 vote

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Brunch, Dinner, Lunch, Main Dish - Vegetarian, Reset - Green
Cuisine Mexican
Servings 4
Calories 293 kcal

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.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 293kcalCarbohydrates: 44gProtein: 19gFat: 6gSaturated Fat: 2gCholesterol: 164mgSodium: 1109mgPotassium: 914mgFiber: 13gSugar: 7gVitamin A: 1644IUVitamin C: 48mgCalcium: 89mgIron: 4mg
Keyword black beans, eggs, peppers, poblano, salsa
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