Eggs in Spicy Black Beans [Huevos Enfrijolados]
This One Pan Eggs in Spicy Black Beans recipe may not be the MOST traditional camping breakfast, but it's a fantastic one! Easy, too!
Servings: 6 Servings (or 4 large servings!)
Calories: 284kcal
Equipment
- 1 Large Cast-Iron Skillet
Ingredients
- ½ Small Onion Finely chopped
- 1-2 Jalapeno Peppers seeded and finely chopped
- 1 tablespoon Olive Oil
- 2 cans Black Beans 15 oz each, Rinsed and drained
- 1 ¼ cups Chicken Broth
- 2 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ½-1 teaspoon Red Pepper Flakes
- Salt and Pepper to taste
- 6 Large Eggs
- Corn Tortillas Tortilla Chips, or Tostadas for Serving
- Optional Garnish: Avocado Slices, Fresh Cilantro, Green Onions, Hot Sauce, Lime Wedges, Queso Fresco (or Cotija Cheese)
Instructions
- 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, then remove from heat, and garnish as desired.
- Serve hot, with Corn Tortillas, Tortilla Chips, or Tostadas.
Notes
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.
Make Ahead Tip: I like to measure the spices out into a labeled baggie before our camping trip.
Nutrition
Calories: 284kcal | Carbohydrates: 36g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 253mg | Potassium: 623mg | Fiber: 13g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg
