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
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.