Mexican Skillet Black Bean Hash with Eggs
Mexican

Mexican Skillet Black Bean Hash with Eggs

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.

By Chef Laura Bonicelli

black beanseggspepperspoblanosalsa

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
  • =====
  • 4 large eggs
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  • Kosher salt and freshly ground black pepper

Instructions

  1. 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 5 - 7 minutes, until the onion is translucent.

  2. 2

    Add the beans, zucchini, cumin, and salt. Cook for 2 minutes, stirring as necessary. Stir in the salsa.

  3. 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 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.

  4. 4

    Salt and pepper to taste. Divide onto plates to serve.

Chef's Notes

Copyright: Chef Laura Bonicelli

Nutrition (per serving)

293

Calories

19g

Protein

44g

Carbs

6g

Fat

13g

Fiber

1109mg

Sodium