Eggs, beans and greens breakfast bowl

February 11, 2008

Eggs, beans and greens breakfast bowl

Norma Mendoza-Denton (c) 2008, Tucson CSA

1 cup cooked beans with some (1/2 cup) of their broth
1 sprig fresh (or 1 tsp dry) epazote (optional)
3 eggs (or five egg whites)
¼ onion
2 handfuls washed CSA greens — I combined rocket and
rapini
1 tsp olive oil
1 small chopped fresh tomato
1 tsp chopped fresh cilantro

For the beans:

In a medium saucepan, heat the beans with their broth
(I had cooked CSA tepary beans the night before with a
clove of garlic and a shallot after soaking them all
day.)

For an unusual and traditionally Mexican flavor, put
the dried epazote in a tea bag and tie up the end of
the teabag. Add teabag to the beans and heat them
together on low heat. Cover so the bean broth does
not completely evaporate. Discard the teabag when
beans are hot.

For the eggs and greens:

Heat olive oil in a deep wide skillet.
Add onion and stir fry for a couple of minutes until
it’s light brown.

Add the bunches of greens and cook very briefly until
they are no longer wet but not yet too wilted.
Add eggs and scramble with the greens.

To serve:

Divide the scramble of eggs and greens into two deep
bowls and then pour over each one equal portions of
beans and broth. Top with chopped tomato and cilantro,
and serve while hot with warm bread or tortillas.
Serves two.

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