Enjoy this quick and easy meal for breakfast, lunch, or dinner. It’s packed with a variety of flavors. The best part is that it can be made in one pan for minimal cleanup!

Yield
2 Servings
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Ingredients
1 Tbsp extra virgin olive oil
1 onion (diced)
1 red chile pepper (deseeded and thinly sliced)
1 green chile pepper (deseeded and thinly sliced)
1 clv garlic (crushed)
2 eggs
1 can mixed beans (15 oz. low sodium, drained & rinsed)
8 oz cherry tomatoes (red & yellow)
¼ tsp ground cumin
1 avocado, sliced
1 handful of fresh coriander
¼ C feta
⅛ C pine nuts (toasted)
½ lime
Instructions

1. Heat the extra virgin olive oil in a large frying pan. Add the onion, chiles, and garlic and cook
on low-medium heat, stirring to keep it from burning.
2. Once the onion mix is soft and golden, break in the eggs on opposite sides of the pan. When
they start to set, spoon the beans and the chopped tomatoes around the pan and dust
everything with the ground cumin. Once the eggs are cooked and the tomatoes and beans are hot,
it’s ready to serve.
3. Remove the pan from the heat. Place the avocado, coriander, feta, and pine nuts on top. Squeeze the lime over the dish and enjoy!

Notes

Per Serving: Calories 587 cal, Carbohydrates 48g, Protein 17g, Sat Fat 0g, Sodium 310mg, Sugar 15g
 

Source

This recipe was adapted and modified from theguthealthdoctor.com