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Black Bean Purée & Fried Eggs with Avocado & Grape Tomatoes.

  • 2
    avocados
  • 2 (15 oz) cans
    black beans
  • 8 fl oz
    chicken or vegetable broth
  • 8
    eggs
  • 2 pints
    grape tomatoes
  • 2
    jalapeño peppers
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 pints grape tomatoes
    2 avocados
    2 jalapeño peppers
  • 2
    Preheat a small saucepan over medium heat.
  • 3
    While 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).
    1 medium yellow onion
  • 4
    Once the saucepan is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 5
    Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
  • 6
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the onion.
  • 7
    Drain and rinse the beans.
    2 (15 oz) cans black beans
  • 8
    Add chili powder, cumin, salt, and pepper to the saucepan; stir until fragrant, 15 to 30 seconds.
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 9
    Add 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.
    8 fl oz (1 cup) chicken or vegetable broth
  • 10
    Add olive oil to a nonstick skillet and preheat over medium heat.
    1 tbsp extra virgin olive oil
  • 11
    While the skillet heats up, halve the grape tomatoes and transfer to a medium bowl.
  • 12
    Gently crack half of 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. Repeat with the remaining eggs.
    8 eggs
  • 13
    While the eggs cook, halve the avocados 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.
  • 14
    To serve, divide the bean purée, eggs, and tomato-avocado mixture among plates; season with salt and pepper if desired. Enjoy!