Eggs in Spicy Black Beans

We’ve long been big fans of cooking a decent sized breakfast outside on the campsite, then having leftovers the next day.

Nine times out of ten, that means some version of my Campfire Breakfast Skillet. We’ll swap out the veggies, or alter the seasonings... but one way or another, that’s the most frequent breakfast we’ve made while on our camping trips.

This spring, we got way into another style of skillet breakfast - poaching eggs in a sauce.

We’ve got several recipes along that theme coming over the next few months, but let’s start it out with this easy Eggs in Spicy Black Beans Recipe.

Also known as Huevos Enfrijolados, this recipe starts with cooking up a flavourful black bean sauce, then basically poaching eggs in it.

It’s a rich, hearty breakfast - a great way to start the day, before hitting the trails!

We photographed this batch while we were staying at Presqu'ile Provincial Park.

The photos aren’t amazing, as the weather was... well, the same weather we usually get, when visiting that park... but it was a fantastic breakfast!

Here’s what Porter had to say about it:

“I’ve never had a breakfast like this, but I’m INTO IT. I love having eggs for breakfast, so this just builds on that, with a super rich and hearty bean base.

Tons of flavour, with a lovely spice level - enough to wake you up a bit, but not actually HOT. Of course, I end up adding a bit of hot sauce, when I’m in the mood for even more spice.”

Anyway, let’s look at what you’ll need to have on hand, to throw on a batch for yourself!

Ingredients

This recipe uses really simple ingredients - you won’t have any trouble finding what you need in any grocery store.

Just a couple ingredient notes for you on this one:

Chicken Broth

You can use any chicken broth, chicken stock, or chicken bone broth you like.

I usually use bone broth for everything, but end up using canned chicken broth for this, just for the convenience. 1 can of chicken broth is only SLIGHTLY less than what’s needed, so I’ll just top it up with a splash of water.

If you’re looking to make this a vegetarian breakfast option, you can use vegetable broth / vegetable stock.

Dippers

You can serve this dish just with a fork if you like, but we like to have some kind of a starch for dipping in it.

Going on theme, Corn Tortillas, Tortilla Chips, or Tostadas are best, but a nice crusty baguette also works well.

Everything Else

Rounding out this recipe, you will need:

Canned Black Beans
Large Eggs
Small Yellow Onion
Jalapeno Peppers
Garlic Powder
Ground Black Pepper
Ground Cumin
Red Pepper Flakes
Salt
Smoked Paprika
Olive Oil

I just don’t really have anything to add, as far as these last few ingredients go.

Garnishes

Part of the fun of Eggs in Spicy Black Beans is being able to customize it with your choice of garnishes!

We like avocado slices, chopped fresh cilantro, crumbled cheese (Cotija or Queso Fresco, if available... Feta cheese if not), and sliced green onions. Sometimes, we’ll add a green hot sauce if we want it extra spicy.

How to Make Eggs in Spicy Black Beans

The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:

Make-Ahead Tip

I like to mix the spices together in a baggie and label it, before a camping trip. Fewer spices and less measuring to do, on the campsite!

You can also chop and freeze the onion and jalapeno peppers, if you’d like.

Get a medium campfire going, or get your charcoal on the go. (If you’re making this on a stove, use medium high heat and a nonstick pan.)

Add the chopped onion, jalapeno, and olive oil to a large cast iron skillet. Cook until the onions and jalapenos are tender, about 3-5 minutes.

Note: If using frozen onions, you can thaw them first, or just add them in frozen. They’ll take a bit longer to cook if frozen, but it works just fine!

Add the drained beans, chicken broth, and seasonings, stir well to combine.

Allow mixture to simmer until a little thickened, about 5 minutes or so.

Remove from heat.

Use a potato masher, spatula, or back of a spoon to carefully mash the beans, until no whole beans remain.

Stir well, add a little more chicken broth if needed, then season with salt and pepper, to taste. (If you want it spicier, you can add more spice at this point, as well!)

Make 6 little wells in the mashed beans, evenly spaced in the pan.

Crack an egg into each well. Sprinkle each egg with a little salt and ground black pepper.

Cover the pan and return to the fire.

Simmer until the eggs are as cooked as you like them.

Remove from heat, garnish as desired.

Serve hot, with Corn Tortillas, Tortilla Chips, or Tostadas.

Leftovers

Once cooled to almost room temperature, leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.

Gently reheat before serving.

More Camping Breakfast Recipes

Looking for some more easy - and tasty - camping breakfast ideas? I've got you covered:

Apple Fritter Bread Pudding
Apple Fritter French Toast
Bacon, Cheddar, and Broccoli Frittata
Bagel Breakfast Strata
Banana Protein Pancakes
Campfire Banana Bread
Campfire Cinnamon Rolls
Campfire Breakfast Skillet
Coffee over a Campfire
Garlic Chipotle Breakfast Hash
Gingerbread Protein Pancake Mix
Hobo Eggs
Homemade Camping Pancake Mix
Pumpkin Protein Pancake Mix
Traditional Bannock

Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes!

Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!