Huevos y Frijoles Negros en Sartén con Especias

Dice the yellow onion, mince the garlic, and dice the bell pepper. Drain and rinse the black beans. Core and roughly chop the tomatoes.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and diced bell pepper to the skillet. Cook for 2 minutes until fragrant. Stir in the cumin, cayenne, and salt. Cook for 30 seconds to bloom the spices.

Add the drained black beans and chopped tomatoes to the skillet. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the tomatoes have broken down slightly.

Make 4 wells in the bean mixture using a spoon. Crack one egg into each well. Cover the skillet and cook for 5-7 minutes until the egg whites are set but the yolks remain runny.

Remove from heat. Squeeze the lime juice over everything and sprinkle with fresh cilantro. Serve immediately with warm tortillas on the side.