We were skyping with my mother-in-law the other day and Tom was talking to her about some of Zachary’s recent tantrums and poor listening skills (for lack of a better phrase). He was joking that his parents never had to worry about that kind of thing because he was SUCH a great kid. My mother-in-law asked me if I was a “great kid” too and I said, “nope.”
It’s true. I was pretty bratty. Not only was I an only child, but I was pretty much THE only child. No cousins, no other young kids anywhere near my age. As a result, I was pretty spoiled. And when you have two grandmothers who know their way around the kitchen and also like to spoil you, then what you really have are 2 short order cooks.
I was pretty picky as a kid. Sure, I ate things normal kids don’t eat (dandelion greens and okra by the bowlful, for example) but when it came to certain things, I had some specifications. Roasting a chicken? The drumsticks are mine, dudes. Making eggs? Get rid of the yolks.
Except scrambled or in omelets, I hated egg yolks as a kid. My grandma would make me 3 or 4 fried egg whites and then would have no idea what to do with the remaining yolks, so they often ended up in the trash (or saved for a cholesterol-laden omelet later, I guess). Yolks from hardboiled eggs would also get tossed by me after I ate the whites.
To this day, I still prefer egg whites and probably have them for breakfast 4-5 days a week. But, I’ve been trying to venture out, at least a little, when it comes to yolks. I’m still not going to be the person who loves a super runny yolk, and I’ve accepted that. But the fact that I’ve come to enjoy eggs prepared like the ones in this dish is a small miracle in and of itself.
I’ve mentioned before that I’m a savory breakfast kinda gal, and I particularly like Tex-Mex style breakfasts (no surprise there). They’ve definitely helped me ease into the transition of eating yolks, and this dish is no different. There’s something about beans that just makes eggs taste better. And goat cheese. I totally added goat cheese to these, which I think turned this dish from good to great. I love tangy goat cheese against spice, and I love goat cheese with my eggs. No brainer. So, whether you’re a picky person trying not to be so picky or a person who just loves eggs and beans, you should definitely try these.
Of course, now I’m stuck with a kid who doesn’t like eggs at all. Serves me right.
Eggs with Spicy Beans
2 tsp. canola oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes
1 tsp. paprika
1/4 tsp. cumin
2 oz. goat cheese, crumbled
Heat a large pan over medium heat, and add the oil. Once hot, stir in the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic and chili flakes and stir until fragrant, about 1 minute.
Add the beans, diced tomatoes (undrained), paprika, cumin, and salt and pepper to taste. Simmer over medium-low heat until thickened, about 5 minutes. Preheat your broiler.
If making individual portions, divide the bean mixture into small broiler-proof pans or ramekins. Otherwise, leave the beans in the pan. Make a well (or wells) into the bean mixture using a large spoon. Crack an egg into each well. Sprinkle the goat cheese over the pan(s).
Place the pan(s) under the broiler and broil for 5-6 minutes, until eggs are cooked to your liking.
Eggs with Spicy Beans