Go Back Email Link
Scrambled Eggs w/ Black Beans, Rice, & Garden Tomatoes

Scrambled Eggs w/ Black Beans, Rice, & Garden Tomatoes

Scrambled eggs are the quintessential breakfast meal! This recipe is particularly hearty and healthy with homemade Stovetop Black Beans and Brown Rice w/ Squash & Habaneros. Top with a little bit of garden fresh cherry tomatoes and a dash of salt and pepper for a delicious meal that will keep you full long past breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American, Latin American, Mexican
Servings 1 serving

Equipment

  • Skillet
  • Stovetop

Ingredients
  

Black Beans

  • 1 lbs. dried black beans ~2 cups, soaked overnight
  • 2 serranos minced
  • 3 habaneros minced
  • 1 jalapeños minced
  • 1 banana pepper minced
  • 4 cloves garlic minced
  • 1/2 shallot minced
  • 4 bay leaves
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • 2 limes juiced
  • 5 c. water

Squash & Habanero Rice

  • 1 ½ c. butternut squash peeled, cubed
  • ~20 cherry tomatoes quartered
  • 1/4 red onion minced
  • 3 cloves garlic minced
  • 2 habaneros minced
  • 1 lime juiced
  • 3 bay leaves
  • 1 tsp. cumin
  • dash salt
  • dash pepper
  • 2 tsp. olive oil
  • 1 c. brown rice
  • 3 c. water (or vegetable broth)

Eggs

  • 1/2 c. no-fry refried beans
  • 1/2 c. squash & habanero rice
  • 12 cherry tomatoes halved
  • dollop olive oil
  • 2 eggs
  • dash salt
  • dash pepper

Instructions
 

Prepare Ingredients

  • Cook Stovetop Black Beans. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes overnight to soak and. about 2 hours to cook the next day. It requires a large pot on the stove and a potato masher or food processor if you want to achieve the creamier texture.
  • Cook Brown Rice w/ Squash & Habaneros. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
  • If you've cooked the rice and beans ahead of time and stored them in the refrigerator, either let them get to room temperature or heat slightly so that they aren't cold.

Scramble Eggs

  • Add oil to a skillet and preheat a over medium-high heat.
    I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
  • Crack eggs into a 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.
  • Remove from heat immediately.

Assemble the Plate

  • Place black beans on the bottom of a plate. Add eggs. Top with rice and tomatoes. Sprinkle with a little bit of salt and pepper. Serve immediately.

Tips, Tricks, & Notes

  • Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.