Refried Beans with Avocado & Fried Eggs

Bear with me. Some of you may be expecting a more festive dish given that it’s Christmas Eve, but just hear me out…

There is nothing remotely glamorous about refried beans, I know…BUT this is one of those dishes that you can curl up with on the couch and eat in private. It’s hearty. It’s warm. It’s the definition of comfort food. It’s also incredibly easy and rustic. Bonus: it’s healthy food that doesn’t TASTE like healthy food. Kinda like that soup I recently shared. It’s a go-to for me on busy weeknights, or when I’m feeling a little out of sorts and in need of food that feels like a heated blanket. Know what I mean?

Do you ever have one of those days where you are craving comfort food but NOT something heavy? Kinda like how you always want chicken noodle soup when you’re sick? Not anything creamy, cheesy, or too heavy on the carbs? This dish fits the bill. It’s comforting but wholesome. It’s luscious and satisfying without the addition of cream or cheese (although, if you really feel the need, a fresh grating of sharp cheddar would be fabulous over top of this).

This recipe is loosely based on the idea of huevos rancheros. Minus the tortillas. Minus the fluff. You could eat this for breakfast, lunch, or dinner. It couldn’t be easier to put together.

In my opinion, all you need is that oozy, buttery egg yolk running down over the spicy beans and tomatoes. OMG. My mouth is watering just thinking about it. Do yourself a favor and curl up with this dish after a long day. You will be surprised at just how good it tastes. And how good it makes you feel. I think this is something we all could use during this hectic holiday time!

 

Never underestimate the power of food.

 

Refried Beans with Avocado & Fried Eggs                                    (makes 2 servings)

 

1 tablespoon olive oil

1 small onion, finely diced

1 jalapeño, seeded and finely diced

3 garlic cloves, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1 tablespoon tomato paste

2 cups canned black or pinto beans, drained and rinsed well

1 cup canned diced tomatoes

2 tablespoons plain Greek yogurt (I use nonfat)

Hot sauce, to taste

Eggs

Butter, for frying the eggs

Avocado slices

1. Heat the oil in a small saucepan. Add the onion, jalapeño, and garlic and cook for 5-7 minutes, or until the onion is soft and translucent.

2. Add the spices and cook until fragrant, about 1 minute. Add the tomato paste, beans, and diced tomatoes. Cook for 5 minutes or so, stirring frequently, until everything is warmed through and beginning to break down. Using a fork or a potato masher, mash the beans and tomatoes to desired consistency. I like something in the middle of creamy and chunky.

3. Check for seasoning and then stir in the hot sauce and yogurt. Mix to combine. Keep warm until ready to serve.

4. Meanwhile, heat the butter in a small skillet and cook each egg until desired doneness. Fried, sunny side up, runny yolked, and heavily peppered is best, in my opinion.

5. Spoon the bean mixture into bowls and top each with sliced avocado and a fried egg. I also add a few extra dashes of hot sauce. Enjoy!

 

I want to face plant into that pool of egg yolk down there. Heaven.