Ingredients
Scale
- 3 tablespoons olive oil (affiliate)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 15 oz can butter (affiliate) beans, drained
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin (affiliate)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 8 medium tomatoes, diced (about 4 cups)
- 1/2 cup water
- 6–8 eggs
- 1/4 cup chopped cilantro
- 1/2 teaspoon black pepper
Instructions
- In large cast iron skillet or another oven safe skillet, heat the olive oil on the stove over medium heat.
- Add the diced onion and saute for 3-5 minutes, until starting to soften.
- Add the garlic and green pepper, saute until softened, another 5 minutes.
- Add the beans and all spices. Gently stir and reduce heat to medium low and simmer for 2 more minutes.
- Add chopped tomatoes and water, stir, turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Remove lid from skillet and continue to simmer another 10 minutes.
- Preheat oven to 425 degrees.
- Remove pan from the heat and gently crack the eggs over the beans and sauce, spacing evenly throughout the skillet.
- Place in the oven and bake for 3-5 minutes, until eggs are set to your liking.
- Sprinkle with cilantro and black pepper and serve with bread and/or crackers.
- Prep Time: 5 mins
- Cook Time: 45 mins