Black Bean and Potato Skillet with Cumin and Egg

Peel and cube potatoes into 1-inch pieces. Dice the yellow onion and bell pepper. Mince the garlic. Drain and rinse the black beans.

Bring a pot of salted water to boil. Add cubed potatoes and parboil for 5 minutes until slightly tender but not fully cooked. Drain well.

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add parboiled potato cubes in a single layer. Cook without stirring for 3-4 minutes until golden on one side, then toss and continue cooking until golden on all sides, about 12 minutes total. Season with half the salt. Remove potatoes and set aside.

In the same skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté diced onion until softened and translucent, about 4 minutes.

Add minced garlic and diced bell pepper. Cook for 2 minutes until fragrant.

Add drained black beans and cumin. Stir well to combine and cook until beans are heated through, about 3 minutes. Season with remaining salt.

Return the golden potatoes to the skillet, arranging them on top of the bean mixture.

Make 4 wells in the potato-bean mixture. Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat until egg whites are set but yolks remain runny, about 4-5 minutes.

Remove from heat. Squeeze fresh lime juice over the top and scatter fresh cilantro leaves as garnish. Serve immediately straight from the skillet.