YOUR SOLIN GENERATED RECIPE
Spicy Vegetarian Black Bean Skillet
Sautéed black beans and peppers simmered in a smoky tomato sauce, topped with perfectly poached eggs and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
1 cup black beans
2 large eggs
0.5 cup non-fat Greek yogurt
0.5 oz feta cheese
0.5 cup red bell pepper
0.25 cup red onion
0.25 tsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup tomato puree
1 small jalapeño
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced red onion, red bell pepper, and minced jalapeño, sautéing for 5 minutes until the vegetables are softened.
Stir in the black beans, tomato puree, chili powder, cumin, sea salt, and black pepper, then simmer for 3 minutes until the sauce thickens slightly.
Use a spoon to create two small wells in the bean mixture and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 3 to 5 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from heat and garnish with the non-fat Greek yogurt and crumbled feta cheese before serving warm.