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
1 cup cooked black beans (canned no-salt-added, or leftover cooked)
½ cup crumbled feta cheese
- 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.
- 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.
- Add salt and pepper to taste and stir in half of the cilantro.
- 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
Total Fat: 13g
Saturated Fat: 5g
Total Sugar: 8g (Added Sugar: 0g)