breakfast beans with microwave poached egg

Banana Bread

Breakfast Beans with Microwave Poached Egg

In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.

Ingredients

2 teaspoons neutral oil, such as canola or avocado
¼ cup chopped red bell pepper
2 chopped scallions, whites and greens separated
½ teaspoon ground cumin
¾ cup rinsed canned low-sodium black beans
½ cup cooked barley
½ cup low-sodium chicken broth or vegetable broth
⅛ teaspoon salt
⅛ teaspoon hot sauce
1 cup water, divided
1 teaspoon distilled white vinegar, divided
2 large eggs, divided
2 tablespoons shredded pepper jack cheese
½ avocado, sliced
2 tablespoons coarsely chopped fresh cilantro

Directions

Heat oil in a medium skillet over medium heat. Add bell pepper, scallion whites, and cumin; cook, stirring often, until softened, 1 to 2 minutes. Add beans, cooked barley, broth, and salt. Cook until most of the liquid is absorbed, 3 to 5 minutes. Stir in scallion greens and hot sauce. Divide between 2 bowls.
Place 1/2 cup water and 1/2 tsp. vinegar in a microwave-safe small bowl. Carefully crack 1 egg into the water so it is completely submerged. Cover with a microwave-safe plate and microwave on High until the egg white is firm and the yolk is still somewhat runny, about 1 minute. (If necessary, continue to microwave, checking every 10 seconds.) Remove the egg with a slotted spoon, pat dry and place atop the bean mixture in 1 bowl. Repeat with the remaining 1/2 cup water, 1/2 tsp. vinegar, and egg.
Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro, if desired.