Smoky Black Bean & Roasted Red Pepper Hash with Fried Eggs
This quick stovetop hash combines hearty black beans, sweet roasted red peppers, and smoky spices, topped with perfectly fried eggs for a protein-packed meal. Ideal for breakfast, brunch, or a speedy weeknight dinner.
- 2 cups cooked black beans, drained and rinsed
- 2 medium red bell peppers, roasted and sliced
- 1 medium yellow onion, diced
- 2 medium Yukon gold potatoes, diced small
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 3 tbsp olive oil
- 2 large garlic cloves, minced
- 4 large eggs
- 0.25 cup fresh cilantro, chopped
- 4 each lime wedges
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, until golden and almost tender.
⏱️ 7 minutes 🌡️ Medium-highAdd onion and cook until translucent, then stir in garlic, smoked paprika, cumin, salt, and black pepper. Cook until fragrant.
⏱️ 3 minutes 🌡️ MediumAdd roasted red peppers and black beans. Stir well and cook until everything is heated through and potatoes are fully tender.
⏱️ 5 minutes 🌡️ MediumIn a separate nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Crack in the eggs and fry to desired doneness.
⏱️ 4 minutes 🌡️ MediumDivide the hash among plates. Top each serving with a fried egg, sprinkle with cilantro, and serve with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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