EGGS IN MEXICAN PURGETORY
Black beans.......After Win and I travelled to Costa Rica, Win fell in love with black beans and rice. He would eat it daily and say to me, you should really make this when we get home. I now make black beans and rice as a side for dinner often. When I have leftover black beans, I make this dish for breakfast. Its easy and delicious. I love lots of toast with this dish. I use a good baguette toasted, rubbed with a clove of garlic and sprinkled with olive oil. This is also a fun thing to serve if you have guests over for brunch. It is a tasty unexpected treat.
INGREDIENTS
2 Eggs
1 can black beans
1/2 onion chopped
1 tomato chopped
1 clove garlic
1/2 green pepper
1/2 tsp vinegar
1 packet sazon
crusty bread
1 can black beans
1/2 onion chopped
1 tomato chopped
1 clove garlic
1/2 green pepper
1/2 tsp vinegar
1 packet sazon
crusty bread
DIRECTIONS
Sautee onion, green pepper and garlic together until soft. Add tomato, black beans vinegar and a packet of Sazon. Add a quarter cup of water and cook until water evaporates, and the bean mixture is thick. ladle beans into oven safe dishes. Crack an egg on each serving. Salt and pepper the eggs. Place them in a 350 degree oven until eggs are cooked to desired consistency. The eggs will continue to cook when you take them out of the oven, so remove them a bit before you think they are done. Serve with either a crusty bread or toast.
