Breakfast for dinner (“brinner”), it’s a favorite. This meal is easy to make and full of flavor. A runny egg can elevate any simple dish. It can be intimidating to cook that perfect fried egg, but practice makes perfect. We were being lazy so we used store-bought pico de gallo but personalized it with some small touches.
- Large Brown Organic Eggs (4)
- Black beans (1 can)
- Pico de Gallo (12 oz box, Trader Joes)
- Cherry Tomatoes (8-10)
- Lime (1)
- Taco Seasoning
- Avocado (1)
- Garlic (3 cloves)
- Olive oil
Recipe (Serves 4)
- Heat 1 teaspoon of olive oil on medium high heat in a nonstick pan. Finely chop 3 cloves of garlic. Add the minced garlic to the oil toast until lightly golden. Rinse and drain the can of black beans. Add the black beans to the pan and 1-2 teaspoons of taco seasoning and let simmer on low for 5-10 minutes.
- Slice cherry tomatoes in half and add to the pico de gallo and season with lime juice to taste to freshen the salsa and add a homemade touch. We only used about half the box of pico de gallo, we used the rest in a recipe that we will feature late this week. Cut the avocado into 1/2 inch cubes.
- In a separate pan, heat up another teaspoon of olive oil on medium heat. Once, olive oil is sizzling, crack a whole egg and cook until it seems ready to flip. If you like your eggs super runny, you don’t have to flip. But if you don’t, then, flip! Cooking time once you flip is dependent on how much you want your egg cooked. Practice makes perfect. Watch a couple of youtube videos if you are nervous and have never fried an egg.
- To serve, make a bed of black beans, top with pico de gallo and avocado. Serve with 1 egg. If you plan to take this for lunch the next day; I would recommend you cook your egg the morning of or make scrambled eggs.