Breakfast Taco Bowl

Ingredients

Instructions

1. 1

   MAKE QUICK PICO DE GALLO: In a small bowl, combine the quartered cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Toss gently and season with a pinch of salt. Set aside to let the flavors meld while you prepare the other components.

2. 2

   WARM THE BLACK BEANS: Place the drained and rinsed black beans in a small saucepan over medium heat. Add 2 tablespoons of water and a pinch of cumin if desired. Cook for 3-4 minutes, stirring occasionally, until heated through. Alternatively, microwave in a covered bowl for 1-2 minutes. Keep warm.

3. 3

   SCRAMBLE THE EGGS: Crack the eggs into a bowl and whisk with a pinch of salt. Heat a non-stick skillet over medium-low heat with a small pat of butter. Pour in the eggs and let them sit for 20 seconds until the edges begin to set. Using a rubber spatula, gently push the eggs from the edges toward the center, letting uncooked egg flow to the edges. Continue this folding motion until the eggs are just set but still look slightly wet and glossy - about 2-3 minutes total. Remove from heat immediately (they'll continue cooking from residual heat).

4. 4

   BUILD THE BOWLS: Divide the warm black beans between two serving bowls, creating a bed on one side. Spoon the fluffy scrambled eggs next to the beans.

5. 5

   ADD FRESH TOPPINGS: Fan the sliced avocado over one section of the bowl. Spoon the fresh pico de gallo next to the eggs. Add sliced jalapeños if you like heat.

6. 6

   FINISH AND SERVE: Crumble the cotija cheese over the entire bowl. Drizzle with your favorite hot sauce to taste. Serve immediately while the eggs and beans are still warm. Squeeze extra lime over the top if desired.