Average: 5 (2 votes)
Active time
20 minutes
Total time
30 minutes
4 servings
Serving Size
1/4 recipe

1 tablespoon olive oil

1 onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 tablespoon cumin

1 ½ tablespoons paprika

1 (28-ounce) can no-salt-added diced tomatoes

Salt and pepper, to taste

1 cup chopped cilantro, divided

4 eggs

1 cup cooked black beans (canned no-salt-added, or leftover cooked)

½ cup crumbled feta cheese

  1. Heat oil in a large saucepan on medium heat. Add the onion and bell pepper. Cook until onions and peppers are soft and golden brown, about 10 minutes.
  2. Mix in the garlic and stir for 30 seconds. Add the cumin and paprika and cook for and additional 30 seconds. Add tomatoes and stir. Reduce heat to simmer and simmer for 10 minutes.
  3. Add salt and pepper to taste and stir in half of the cilantro.
  4. Using a large spoon, make a well in the tomato mixture and break an egg directly into it. Spoon a little sauce over the edges of egg white to contain it, leaving yolk exposed. Season eggs with a pinch of salt, cover the saucepan, reduce heat to the lowest setting, and cook until egg whites are barely set and yolks are still runny 5 to 8 minutes. Top with black beans, feta cheese, and remaining cilantro before serving.

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 290
Total Fat: 13g
Saturated Fat: 5g
Sodium: 300mg
Carbohydrate: 26g
Fiber: 7g
Total Sugar: 8g (Added Sugar: 0g)
Protein: 15g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

Looks delicious! Will definitely try it!
Lee Horton
Made this for Saturday dinner. Absolutely delicious, a really good recipe.
So happy you liked it, Lee!

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