A quick, nourishing, and seriously satisfying breakfast that feels both cozy and fresh.
Creamy beans, jammy eggs, bright lime, and cool yogurt — all in one skillet. Perfect for slow mornings or a protein-packed start to a busy day.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (or ½ tsp chili flakes)
- 1 tsp ground cumin
- 1 can (400 g) black beans, drained and rinsed
- Salt and black pepper to taste
- 2–4 eggs
- 1 ripe avocado, sliced
- 3–4 tbsp Greek yogurt (or labneh)
- 2 tbsp finely sliced red onion
- Extra chili flakes (optional)
- Fresh lime wedges
- Fresh cilantro or parsley (optional)
Instructions
1. Build the base
Heat olive oil in a medium skillet over medium heat.
Add garlic and chili and sauté for about 30 seconds until fragrant.
Stir in cumin and black beans. Cook for 3–4 minutes, gently mashing some of the beans to create a creamy texture while keeping others whole.
Season with salt and pepper.
2. Add the eggs
Make small wells in the bean mixture and crack the eggs directly into them (shakshuka-style).
Cover the pan and cook for 4–6 minutes, depending on how you like your yolks — runny or set.
3. Finish & serve
Remove from heat.
Top with sliced avocado, dollops of Greek yogurt, red onion, and extra chili flakes.
Finish with a generous squeeze of fresh lime and herbs if using.
Serve straight from the skillet with warm pita, sourdough toast, or tortillas.
Why This Works
- Black beans provide fiber and plant-based protein.
- Eggs add richness and extra protein.
- Yogurt balances heat with creaminess.
- Lime brightens everything and makes the flavors pop.
It’s hearty without being heavy — and colorful enough to make your morning feel special.
