YOUR SOLIN GENERATED RECIPE
Speedy Vegetarian Black Bean Skillet
Sautéed bell peppers and crumbled tofu simmered with hearty black beans and topped with eggs for a protein-packed skillet that smells wonderfully smoky.
INGREDIENTS
0.5 cup Black beans
4 oz Firm tofu
1 large Eggs
0.5 cup Non-fat Greek yogurt
0.25 oz Feta cheese
1 cup Red bell pepper
0.25 cup Red onion
0 tsp Avocado oil
0.5 tsp Cumin
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Sauté the diced red onion and bell peppers for 3-4 minutes until they begin to soften and develop a slight char.
Stir in the crumbled tofu and black beans, then season the mixture with cumin, smoked paprika, sea salt, and black pepper.
Use a spoon to create two small wells in the mixture and carefully crack an egg into each well.
Cover the skillet with a tight-fitting lid and cook for 3-5 minutes until the egg whites are set but the yolks remain runny.
Remove from heat and garnish with a dollop of Greek yogurt, crumbled feta, and fresh cilantro before serving.