MexicanMedium · Hot
Smoky Black Bean Egg Skillet
A hearty one-pan breakfast starring spiced black beans and perfectly cooked eggs, finished with fresh cilantro. Budget-friendly, protein-packed, and ready in under 30 minutes.
Prep
15 min
Cook
25 min
Total
40 min
Method
Sauté the aromatics
1
Heat olive oil in a large oven-safe skillet over medium heat.
2
Add diced onion and bell pepper, cook until softened, about 5 minutes.
Build the bean mixture
4
Pour in the black beans with their liquid and diced tomatoes, stir well to combine.
5
Season with salt and black pepper.
Add and cook the eggs
7
Make 4 small wells in the bean mixture using a spoon.
8
Crack one egg into each well.
9
Cover the skillet and cook for 5 to 8 minutes until egg whites are set but yolks remain runny.
Finish and serve
10
Remove from heat, uncover, and sprinkle fresh cilantro over the top.
11
Serve immediately with warm tortillas or crusty bread on the side.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
268
per serving
High in protein · 14gSource of fibre · 7gLow sugar · 6gLow saturated fat · 3g
Protein
14g
Carbs
27g
Fat
13g
Sat. fat
3g
Fiber
7g
Sugar
6g
Sodium
414mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyHigh CholesterolHigh ProteinHigh FiberLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Runoff
0.05g P
Eggs drives 46% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
TenderCreamySilky
Aromas
SmokyEarthyHerbalPungent
Kitchen Equipment
Primary Tool
Cast Iron SkilletFrying PanCast Iron SkilletChef KnifeCutting BoardWooden SpoonMeasuring SpoonsMeasuring CupsSpatulaKitchen Towel
Counter FootprintMedium
Safety & Storage
High Risk Population
Runny or soft-cooked eggs pose a Salmonella risk for pregnant women, young children, elderly, and immunocompromised individuals. Cook eggs fully to 160°F (71°C) or use pasteurized eggs for soft yolks.
Cooking Temperature
Heat olive oil until shimmering before adding aromatics. Ensure bean-egg mixture reaches a simmer and eggs are cooked until whites are fully set with no translucent areas.
Cross Contamination
Crack eggs into a separate bowl first, then transfer to wells to avoid shell fragments falling into the dish. Use clean utensils for serving.
Storage
Refrigerate leftovers within 2 hours in airtight containers. Consume within 3-4 days. Reheat to 165°F (74°C) until steaming hot throughout.
Handling
Use oven-safe skillet as directed. When covering skillet to cook eggs, use oven mitt as handle remains hot. Allow dish to cool slightly before serving to reduce burn risk from hot handles.
Pro Tips
Technique
Keep that lid on, folks! The steam does the heavy lifting to set your egg whites while keeping those yolks gloriously runny. Resist the urge to peek — every time you lift the lid, you're letting out precious heat.
Substitution
No black beans in the pantry? Canned chickpeas or cooked lentils work beautifully here. The cumin and paprika don't discriminate — they'll make any protein sing.
Batch Cooking
Make a double batch of the bean base and refrigerate it for up to 4 days. Just crack fresh eggs into the reheated mixture whenever you need breakfast in a hurry.
From the chef
I know what it's like to stare at an empty fridge at 10 PM, wondering how to make dinner happen. That's exactly why I created this skillet — it uses pantry staples I always have on hand, comes together in under 30 minutes, and costs less than $3 per serving to feed four people something truly satisfying. This is proof that budget cooking never has to mean boring cooking.
TagsBudget FriendlyHigh ProteinOne PanSmokyQuickEasy
AllergensEggs
Source: generated · June 10, 2026