Black Beans and Fried Eggs

Among the many things that complement rice and beans, few things are as satisfying to me as a fried egg on top.  The crispiness of the egg white edges adds a pleasing crunch to the otherwise soft meal and the richness of the yolk makes it satisfying and filling.

When you first crack the egg open and let it run into the skillet, the egg white is transparent and runny.  Then, as it cooks, the egg whites turn opaque and solidify.  This occurs because of a change in the structure of the proteins during the cooking process.    According it Harold McGee, egg whites contain roughly 1 protein for every 1000 molecules of water (but each protein can contain as many atoms as 1000 water molecules or more).   Initially the proteins are folded up on themselves, independently floating in the water.  In fact, their sticky parts are hidden inside holding on to other sticky parts within the same protein.  Heat opens the proteins up, exposing their sticky parts, and they start holding on to other nearby proteins.  This occurs throughout the egg white creating a solid mesh that reflects light.  The water is now trapped within that mesh and is responsible for the gelatinous quality of cooked egg white.

ingredients

vegetables

black beans rice fried egg vegetables

black beans fried egg vegetables

An interesting note since we are talking about eggs:  have you heard of aquafabaThis NY Times article is the first time I have run across it.  I am very intrigued.

Print Recipe
Black Beans and Fried Eggs
black beans fried egg vegetables
Servings
people
Ingredients
  • 1 bell pepper chopped
  • ½ red onion sliced
  • 1 clove garlic minced
  • A few sprigs of parsley chopped (optional)
  • 4 eggs
  • 2-3 cups cooked black beans or 14-oz. can of black beans
  • Salt and pepper to taste
  • Oil for sautéing
To serve:
  • Rice or other grain
  • Salsa
  • Salad greens
  • 1 avocado sliced
Servings
people
Ingredients
  • 1 bell pepper chopped
  • ½ red onion sliced
  • 1 clove garlic minced
  • A few sprigs of parsley chopped (optional)
  • 4 eggs
  • 2-3 cups cooked black beans or 14-oz. can of black beans
  • Salt and pepper to taste
  • Oil for sautéing
To serve:
  • Rice or other grain
  • Salsa
  • Salad greens
  • 1 avocado sliced
black beans fried egg vegetables
Instructions
  1. In a cast-iron skillet or other non-stick skillet sauté the onions, peppers and garlic in oil over high heat for 5 minutes.  Once the onions and peppers are cooked, move them to a bowl and add the parsley. 
  2. Re-use the skillet to cook the eggs.  If using a cast-iron skillet, pre-heat the dry skillet until it is smoking hot, then add 2 tablespoons of oil and crack the 4 eggs into the skillet.  Lightly salt the eggs.  Turn down the heat and cook until whites are set.
To serve:
  1. To serve, add rice to a bowl.  Top with ½ cup of black beans, ¼ of the vegetable mixture, ¼ avocado, a fried egg, salad greens and salsa.


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