Tuesday, October 6, 2009

Recipe: Mexican Eggs

I made the eggs below last Sunday while video-chatting with Marykate. I positioned my laptop to give her a clear view of my prep and stove work while I pretended to be filming an amateur's local cable cooking show. I only wish I could have shared the deliciousness with her when I finished. Enjoy food with your friends! Perhaps a fun, cheap and quick recipe (like the one below) will fit the bill.

Becca's Mexican Eggs
Serves 3

2 tbsp olive oil
1 medium onion, finely chopped
1 large japaleño pepper, chopped
2 medium garlic cloves, minced
1 tsp ground cumin
1 12 oz can black beans, rinsed
1/3 cup water
1/2 cup chopped fresh cilantro
1/2 cup grated cheddar cheese
1 lime, cut into wedges

1) In medium saucepan, sauté onion in 1 tbsp oil on medium-high heat until onion is nearly browned (about 5 minutes).
2) Add jalapeño, garlic, cumin and pinch of salt. Cook until fragrant (about 30 seconds).
3) Add beans and water. Simmer on medium-low heat for 5-8 minutes till water nearly evaporates.
4) While beans are cooking, heat remaining 1 tbsp oil in fry pan on medium-high heat. When pan is hot (about one minute), add three eggs. (Adding the eggs to a hot pan will keep the egg-white from running.) When the egg-white begins to turn from opaque to solid white, gently flip the egg over and cook for 15-30 seconds, pressing with spatula around the yolk (not on, you will break the yolk) to cook thoroughly. Do not overcook, yolk needs to be runny.
5) Divide beans evenly amongst three plates (about 1/2 cup per plate) and top with one over-easy egg. Dress with cilantro, cheese and lime.

I apologize if step four insults your intelligence or experience, but it is crucial to keep true to an over-easy egg. The subtlety of cooking an egg challenges me several times a week, but I find the simple instructions above always deliver a warm bursting yolk.

And never forget: cheese goes with everything.


  1. En Français:

    Recette: Les Oeufs Mexicain de Becca

    2 tbsp huile d'olive
    1 oignon moyen, coupé finement
    1 grand poivron jalapeño, coupé finement
    2 gousses d'ail, hachées
    1 tsp cumin broyé
    1 12oz boîte de haricots noirs rincés
    1/3 C eau
    1/2 C cilantro frais coupé
    1/2 C fromage cheddar râpe
    1 citron vert, coupé en tranches

    1) Dans un casserole moyenne, saute l'oignon dans 1 tbsp hiuler a chaleur moyenne jusqu' a ce que l'oignon est blond (a peu pres cinq minutes).
    2) Ajoutez le poivron, l'ail, le cumin et une pincée de sel. Cuire pour trente secondes.
    3) Ajoutez les haricots et de l'eau. Mijoter sur la chaleur moyennes pour cinq a huit minutes, jusqu' a ce que l'eau soit evaporée.
    4) Pendant que les haricots cuisent, mettez le reste de l'huile dans une poêle sur la chaleur moyenne. Quand la casserole est chaude, ajoutez trois oeufs. Cuiseze les oeufs sur le plat.
    5) Divisez les haricots dans trois assiettes et les couvrir avec un des oeufs. Saupoudrez le tout avec cilantro, le fromage et le citron vert.
    6) Servir.

  2. note: i have no idea how to get an accent grave out of my keyboard. please forgive the incorrectness of the translation above.

  3. Whoa. I just noticed this. This is insane. French Mexican Eggs!

    Don't quote me on it (you're welcome) but if a Mac I think it's Option + ` then the letter. PC try this: