Total time: 5-10 mins
This hearty meal is a powerful protein boost any time, my favorite is for breakfast! Traditionally, the dish has a flour tortilla on the bottom, but for gluten-free take it out, I promise you won’t miss it. Seriously, this is a meal that wins hearts and souls! Choose whether you like your eggs a little over-easy with crispy edges (mmm) or the yolk cooked through. (With this recipe I allow myself whole eggs, otherwise I use egg replacer typically for omelets or scrambled.)
Can of (cooked) refried pinto or black beans (or cooked from dry beans)
Eggs or egg replacer
Cooking oil (grapeseed or coconut preferred)
Small pot, skillet, spatula, pot holder or hand towel
Grated cheese (I use sheep’s cheese)
Hot sauce (optional)
Sour cream or plain yogurt (seriously it takes the same!)
Slice and dice onion. Add oil to a pot. Add onion before pan gets too hot, goal is not to brown the onion. Add cooked beans, stir into the cooking onion, add ¾ cup cold water and cover pot and turn down on low.
Meanwhile heat a skillet (cast iron or ceramic coated preferred) until almost smoking hot. While heating, get eggs ready to be cracked into skillet directly or first into a small bowl or coffee mug.
Have spatula available. Add oil and within 30 – 60 secs crack or pour eggs into skillet. For cooked yolk, spread gently with spatula, otherwise for over-easy do not disturb. Eggs will cook mainly on first side down.
Meanwhile spread refried beans on a plate (I like them hot and they will cool if plated too early).
Use pot holder to hold skillet. Flip eggs over and count to max of 5 secs before harvesting onto plate of beans. Trim or shred cheese (I don’t like to wash shredders) on top of eggs. If you want add sauce, sour cream (yogurt) and avocado.