Catfish Out of Water

I didn't actually intend to make tilapia scrambled eggs today. If I'm eating in the morning, it means that I'm in leftover mode. I haven't gone to the grocery store or begun to cook yet. I have a bunch of disparate meals in my refrigerator that are just waiting to be turned into something! So, today was much like any other day. I was staring at my refrigerator, looking at Blackened Tilapia, Slow Cooker Pinto Beans w/ Bay Leaves & Lime, and Avocado Dip w/ Greek Yogurt & Walnuts.

Now, by "having" blackened tilapia, I really mean that I have fish that I bought yesterday and either need to spice and cook or give up on entirely and turn into cat food. Thinking that the former sounds much more appetizing because a day out it's still well within its sell by date, I decided to opt for breakfast!

And oh what a breakfast it was. This might be the best scrambled eggs that I've made this year. Tilapia goes incredibly well with the spices in pinto beans and the creaminess of scrambled eggs and the freshly sliced tomatoes. This recipe also goes to show how much avocado dip goes exquisitely with absolutely everything.

Gallery

Variations of Tilapia Scrambled Eggs

Scrambled eggs are one of those foods that almost universally goes with everything. They're a great quick and easy dish to toss together in a hurry. I do this all of the time with leftovers. It's a lot simpler to reheat some quinoa and sautéed spinach or rice and beans with some scrambled. Although I also like to go all out on lazy brunch days where I can lackadaisically stuff queso fresco inside of anaheim peppers because it's delicious.

Scrambled Eggs w/ Queso Fresco Stuffed Peppers

Sweet Potato Quinoa & Sautéed Spinach Scrambled Eggs

Scrambled Eggs w/ Black Beans, Rice, & Tomatoes

Scrambled Eggs w/ Blackened Tilapia & Pinto Beans

This tilapia scrambled eggs combines slow cooker pinto beans, freshly cut tomatoes, and avocado dip with Greek yogurt and walnuts. It's one of my favorite scrambled egg dishes to date and a perfect recipe to make components for ahead of time. The pinto beans take 8 hours to cook and can ge made days ahead of time. While the avocado dip is now a staple in my refridgerator. Every time that I run out, I simply make more! And have not had it last long enough to come anywhere near an expiration date.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course, Salad

Cuisine American, Latin American

Servings 1 serving

Equipment

• Skillet
• Stovetop

Ingredients

  

Pinto Beans

• 1 lbs. pinto beans ~2 c.
• 4 cloves garlic minced
• 1/2 yellow onion minced
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• 2 tbsp. olive oil
• 4 bay leaves
• 2 limes juiced
• 5 c. water

Blackened Tilapia

• 1 filet tilapia
• 1 tsp. cayenne pepper
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. smoked paprika
• dash salt
• dash pepper

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 6 limes juiced
• 1 ½ c. Greek yogurt
• 2 c. walnuts
• 4 tbsp. olive oil
• dash salt
• dash pepper

Scrambled Eggs

• 1/3 c. pinto beans
• 1 filet tilapia
• 2 eggs
• 1 tomato diced
• 1/4 c. avocado dip
• dash salt
• dash pepper

Instructions

 

Prepare Ingredients

• This Slow Cooker Pinto Beans w/ Bay Leaves & Lime recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
• Cooking Blackened Tilapia takes about 15 minutes from start to finish. I consider it one of the easier filets of fish to cook. It looks much more impressive than it is skill-wise and is a great quick and easy fish to toss together.
• I also topped these eggs with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Scramble Eggs

• Preheat a skillet on the stove to medium-high heat.

  I use a fairly well seasoned cast iron skillet that doesn't need much, if any, oiling. Although for other types of skillets you will likely want to add a splash of olive oil here to prevent the eggs from sticking.
• Crack eggs into a small bowl and whisk until fluffy.
• Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly.Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
• Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
• With the skillet still on medium-high heat, add the pinto beans to reheat. Cook for 2-3 minutes and then flip. Cook on the opposite side for another 2-3 minutes, or until warmed throughout.

Assemble Plate

• Place the scrambled eggs on a plate. Top with pinto beans, tilapia, tomato, avocado dip, and a dash of salt and pepper.
• Serve immediately. Eggs don't tend to keep well and I wouldn't suggest making them ahead of time. Although stuffed peppers do reheat well in the air fryer for a couple of minutes and can be used for several days after roasting if you want to make a large batch.