Breakfast Beans with Microwave-Poached Egg

Breakfast Beans with Microwave-Poached Egg

from eatingwell.com
Breakfast
15 min
2 servings
364 kcal / serving

In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.

Ingredients

  • 2 teaspoonscanola oil
  • ¼ cupchopped red bell pepper
  • 2chopped scallions, whites and greens separated
  • ½ teaspoonground cumin
  • ¾ cuprinsed canned low-sodium black beans
  • ½ cupcooked barley
  • ½ cuplow-sodium chicken broth or vegetable broth
  • ⅛ teaspoonsalt
  • ⅛ teaspoonhot sauce
  • 1 cupwater, divided
  • 1 teaspoondistilled white vinegar, divided
  • 2 largeeggs, divided
  • 2 tablespoonsshredded pepper jack cheese
  • ½avocado, sliced
  • 2 tablespoonscoarsely chopped fresh cilantro

Directions

  1. 1

    Heat oil in a medium skillet over medium heat. Add bell pepper, scallion whites, and cumin; cook, stirring often, until softened, 1 to 2 minutes. Add beans, cooked barley, broth, and salt. Cook until most of the liquid is absorbed, 3 to 5 minutes. Stir in scallion greens and hot sauce. Divide between 2 bowls.

  2. 2

    Place 1/2 cup water and 1/2 tsp. vinegar in a microwave-safe small bowl. Carefully crack 1 egg into the water so it is completely submerged. Cover with a microwave-safe plate and microwave on High until the egg white is firm and the yolk is still somewhat runny, about 1 minute. (If necessary, continue to microwave, checking every 10 seconds.) Remove the egg with a slotted spoon, pat dry and place atop the bean mixture in 1 bowl. Repeat with the remaining 1/2 cup water, 1/2 tsp. vinegar, and egg.

  3. 3

    Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro, if desired.