Breakfast

Eggs in Purgatory with Black Beans and Spinach

Name: Eggs in Purgatory with Black Beans and Spinach
Cook time: 30 min
Total time: 30 min
Ingredients: 5 eggs, at room temperature; 1 can (9⅔ oz) diced black beans, drained and rinsed; 1⅓ cups fresh spinach leaves; 1⅓ tablespoons olive oil; ⅔ small onion, diced; 1 cloves garlic, minced; ⅔ teaspoon ground cumin; ⅔ teaspoon smoked paprika; ⅓ teaspoon ground coriander; 1 can (18⅔ oz) crushed tomatoes; Salt and pepper, to taste; 1⅓ tablespoons chopped fresh cilantro, for garnish; 5-7 slices crusty bread or 3-4 grilled corn tortillas; ⅔ tablespoon grated manchego cheese, for serving; Lemon wedges, for serving; Sour cream or crème fraîche, for serving

30 min494 kcal

A cast-iron skillet crackles to life as golden-red eggs simmer in a spicy tomato sauce, their yolks glistening like molten lava as they slowly poach beneath a vibrant tangle of black beans and wilted spinach. The aroma of cumin and coriander wafts up, transporting you to the Mediterranean coast. In this breakfast twist on eggs in purgatory, rich eggs swim in a savory sea of smoky spices and dark beans. Crusty bread or grilled tortillas wait on the side, ready to scoop up the sauce and eggs alike.

＋ Add this to my week

Free, and no account needed — the nutrition comes with it.

Jump to nutrition ↓

Ingredients

5 eggs, at room temperature
1 can (9⅔ oz) diced black beans, drained and rinsed
1⅓ cups fresh spinach leaves
1⅓ tablespoons olive oil
⅔ small onion, diced
1 cloves garlic, minced
⅔ teaspoon ground cumin
⅔ teaspoon smoked paprika
⅓ teaspoon ground coriander
1 can (18⅔ oz) crushed tomatoes
Salt and pepper, to taste
1⅓ tablespoons chopped fresh cilantro, for garnish
5-7 slices crusty bread or 3-4 grilled corn tortillas
⅔ tablespoon grated manchego cheese, for serving
Lemon wedges, for serving
Sour cream or crème fraîche, for serving

Method

1Preheat the oven to 400°F (200°C).
2In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the garlic and cook, stirring constantly, for 1 minute, until fragrant.
4Stir in the cumin, smoked paprika, and coriander; cook, stirring constantly, for 1 minute.
5Add the crushed tomatoes, salt, and pepper; bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, for 10-15 minutes, until the sauce has thickened slightly and reduced by about half.
6While the sauce cooks, toast the bread and grill or warm the tortillas.
7Add the black beans to the skillet with the sauce and cook, stirring to combine, for 2-3 minutes, until heated through. Stir in the chopped cilantro.
8Create four wells in the sauce and carefully crack an egg into each. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the whites are set and the yolks are cooked to your desired doneness.
9Remove the skillet from the oven and sprinkle the manchego cheese over the top. Let the eggs cook for an additional 1-2 minutes, until the cheese is melted and bubbly.
10Stir in the fresh spinach leaves and cook, stirring to combine, until wilted and heated through.
11Serve the eggs in purgatory hot, garnished with additional cilantro, lemon wedges, sour cream or crème fraîche, and a side of toasted bread or grilled tortillas.