This skillet's double-shot of smokiness comes from our Smoked Serrano Chile Powder and our Marrow Beans, the taste of which many people liken to bacon. This protein- and fiber-packed dish makes for a hearty and filling vegetarian breakfast.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients
Makes 2 to 4 servings
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2 Teaspoons Olive Oil
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1 Small Onion, thinly sliced
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2 Cloves Garlic, minced
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3 Cups Crushed Tomatoes, with juices
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2 Teaspoons Smoked Serrano Chile Powder
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 1/2 Cups Marrow Beans, cooked
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4 Eggs
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2 Tablespoons Fresh Cilantro, chopped
Directions
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Preheat oven to 350°F.
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Heat oil in large skillet over medium heat. Add onion, and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, and continue cooking, stirring, for 2 minutes.
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Stir in tomatoes, Smoked Serrano Chile Powder, salt, and Marrow Beans. Cook, stirring occasionally, until mixture is warmed through and slightly thickened, about 8 minutes.
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Create 4 wells in mixture, and crack egg into each well. Reduce heat to low, cover and cook until egg whites are set and yolks are at desired consistency.
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Serve sprinkled with cilantro.