1 small Yellow Onion (julienne)
4-5 Tbsp Butter
3/4 cup Black Beans
5 Eggs
2 Large Avocados (Halved, flesh scooped and diced, skins saved and set aside)
Lime Wedges (squeezed over diced Avocados)
1/4 cup sliced Pepperoncini Peppers
1-2 Tbsp chopped Fresh Basil (extra for garnish)
4 Tbsp Sour Cream
Salt and Pepper to taste
Grab your favorite skillet (I love my cast iron!) and slowly caramelize the onions in butter. If they begin to brown too quickly, add a couple spoonfuls of water to keep them from burning. Add black beans to heat about 1 minute and evenly spread across the pan. Crack eggs evenly across the top of the black bean and caramelized onions. I usually do over easy eggs, but go ahead and cook the eggs however you choose. Another great option is to cook the eggs separately to your hearts desire and combine at the end.
Whichever you choose, you will gently combine your bean/onion mixture, cooked eggs, diced avocados, pepperoncini, and chopped basil in a bowl. Add salt and pepper to taste. Fill the reserved avocado shells and top with a dollop of sour cream. Garnished with the extra basil leaves. Serve and enjoy!
Content by: Miss Jess
