- 1 (15 oz) canblack beans
- 4 fl ozchicken or vegetable broth
- 1 pintgrape tomatoes
- 1jalapeño pepper
- ½ mediumyellow onion
-  black pepper
-  chili powder
-  extra virgin olive oil
- 1Wash and dry the fresh produce.
1 pint grape tomatoes 1 avocado 1 jalapeño pepper
- 2Preheat a small saucepan over medium heat.
- 3While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
½ medium yellow onion
- 4Once the saucepan is hot, add olive oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- 5Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
- 6Quarter the jalapeño pepper lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the pepper and add to the onion.
- 7Drain and rinse the beans.
1 (15 oz) can black beans
- 8Add chili powder, cumin, salt, and pepper to the saucepan; stir until fragrant, 15 to 30 seconds.
½ tsp chili powder ½ tsp cumin ½ tsp salt ¼ tsp black pepper
- 9Add the beans and broth to the saucepan; bring to a boil, then mash the beans with a hand blender or potato masher. Remove from the heat and cover to keep warm.
4 fl oz (½ cup) chicken or vegetable broth
- 10Add olive oil to a nonstick skillet and preheat over medium heat.
½ tbsp extra virgin olive oil
- 11While the skillet heats up, halve the grape tomatoes and transfer to a medium bowl.
- 12Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. Once done, separate the eggs and transfer to a plate.
- 13While the eggs cook, halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Add to the bowl with the tomatoes.
- 14To serve, divide the bean purée, eggs, and tomato-avocado mixture among plates; season with salt and pepper if desired. Enjoy!