Black Bean & Egg Skillet
This Black Bean & Egg Skillet recipe is a simple and quick breakfast dish packed with vegetarian protein. It’s naturally gluten-free and grain-free, too!
Black Bean & Egg Skillet
Servings: 2 servings
Calories: 600kcal
Ingredients
- 1 teaspoon olive oil
- 1 (4-ounce) can Hatch diced green chilies, undrained
- 1 (15-ounce) can black beans
- 4 large eggs
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 ripe avocado
- ⅓ cup fresh cilantro leaves, chopped
Instructions
- Heat the olive oil in a 9-inch skillet over medium heat. Add the diced green chilies and sauté, stirring for a minute. Drain half the liquid out of the can of beans and add the beans and the rest of the liquid to the skillet. Stir to combine.
- With the back of a spoon, make 4 indentations in the beans and crack the eggs into the indentations. Season to taste with salt and pepper. Cook until the egg whites are set and the yolks are still runny, about 10 minutes.
- Peel, seed, and slice the avocado. Place the avocado slices on top of the beans, scatter the cilantro on top, and serve.
Nutrition
Nutrition Facts
Black Bean & Egg Skillet
Amount Per Serving
Calories 600
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g25%
Cholesterol 327mg109%
Sodium 324mg14%
Potassium 1363mg39%
Carbohydrates 63g21%
Fiber 27g108%
Sugar 2g2%
Protein 31g62%
Vitamin A 800IU16%
Vitamin C 17.6mg21%
Calcium 119mg12%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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