I just recently started eating breakfast. I know, I understand now just how important breakfast is. Of course, I have read this for years but, just waved it off. I was too busy, too late, too lazy, and honestly too young. If only we could keep the metabolism of our youth forever!
It took a trip to a nutritionist to learn why I was so sluggish and gaining weight when both my diet and routine had not changed. I learned my constant habit of skipping meals was causing havoc on my system. Bottom line, my body was in starvation mode and storing fat to compensate for the lags between meals.
The challenge now is keeping breakfast interesting enough to keep me engaged and not fall back into my bad habits. As you have properly gathered by now, I am fond of colorful dishes and that was the inspiration for this dish. Looking in my refrigerator I had leftover black beans and Spanish rice and the rest just developed based on adding delightful color. And, it turned out to be both incredibly flavorful and filling.
I started by zapping the leftover beans and rice in the microwave. Grab a can of seasoned black beans and boxed Spanish rice if you don’t happen to have the leftovers in your refrigerator.
In a large skillet: add one diced red pepper, 2 diced green peppers, 2 cloves of minced garlic, drizzle some olive oil over vegetables and stir together. Heat until vegetables are soft but still firm.
Add seasoned black beans and Spanish rice to pan. Stir until mixed.
Place the mixture in an oven-proof dish. I like to use individual casserole dishes that way when completed the meal is already plated and ready to eat. Set aside for now.
Break eggs into a warmed skillet and fry sunny-side up until firm leaving the yolk slightly runny. Place the eggs on top of the rice and bean mixture.
Sprinkle cheese over the top.
Place in preheated 350° oven and bake until the cheese is melted, 8 to 10 minutes.
Serve with sriracha, sour cream and diced avocados on the side.
I’m excited to have you try this. Let me know if you like it. – Ella
• 1 red pepper, diced
• 2 green onions, thinly sliced
• 2 cloves minced garlic
• 2 teaspoons olive oil
• 1 1/2 cups seasoned black beans
• 1 1/2 cups Spanish rice
• 6 eggs
• 1/2 cup white cheddar, shredded
• 1 avocado, diced
• 1/2 cup sour cream
• 1 – 2 tablespoons sriracha sauce
- Preheat oven to 350°.
- In a large pan heat the olive oil over medium heat. When the oil is warm turn heat up to medium-high, add the red pepper, onion, and garlic. Cook until vegetables are slightly softened, 5 minutes.
- Stir in the black beans and heat through.
- Stir in the Spanish rice.
- Place the rice and bean mixture into ovenproof dish and set aside.
- Add the eggs to a warm skillet sprayed with cooking spray. Salt and pepper to taste. Cook until the eggs are firm but the yolk still a bit runny.
- Place eggs over the rice and bean mixture.
- Sprinkle the cheese evenly over the top.
- Place in the oven. Bake until the cheese is melted, 8 to 10 minutes.
- Mix the sriracha sauce with the sour cream.
- Serve the eggs with the sriracha sour cream and avocados on the side.