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.
Course Brunch, Dinner, Lunch, Main Dish - Vegetarian, MM-Green
Cuisine Mexican
Servings 4
Calories 293kcal
Equipment
12-inch cast-iron skillet with lid
Ingredients
cooking spray
1/2cupchopped yellow onion
1medium poblano or sweet bell pepper -- seeded and diced
1cupfresh or thawed frozen corn
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1 15-ouncecan black beans -- drained and rinsed
1cupdiced zucchini
1teaspoonground cumin
1teaspoonKosher salt
1cupfavorite salsa
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4large eggs
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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.