Black Beans with Eggs
Serves 2
Who isn't looking for comfort food in these days of COVID-19 quarantine? I could eat this dish every other day!
Cooking is one way to fill the day even though this dish is very fast. Before starting the beans, you can spend some time on making a great salad to go with it. Hit all the food groups!
2 T. olive oil
3 cloves garlic, sliced
1/2 c. onion, chopped
1 small carrot, sliced
1/4 c. celery, thinly sliced
1/4 c. tomato paste
1 1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes (or more if you like hot)
1 tsp. ground cumin
1 14-oz can black beans, rinsed and drained, or 2 cups home cooked beans
1/2 c. hot water
Salt & pepper to taste
4 eggs
1/4 c. cheddar cheese, grated
In a smallish (10" cast iron works great) skillet on medium low heat, saute' onions, carrot, celery and garlic until vegetables are soft. Add tomato paste, paprika, red pepper, cumin and fry for 30 seconds.
Add the beans, water and salt and pepper. Stir to combine all ingredients. Let simmer five to 10 minutes. Make four indentations in the beans and crack an egg into each. Cover and cook for four to eight minutes, depending on how done you like your eggs. When ready to serve, sprinkle the cheese over the top and serve in the skillet.
Based on a recipe from NYT Cooking
