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Savory Breakfast Bowl - Mexican Style

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • For the base:
  • 2 medium russet or Yukon Gold potatoes, diced small
  • 1 tablespoon neutral oil (avocado or canola)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 cup cooked black beans (rinsed and drained if canned)
  • 1/4 cup low-sodium chicken or vegetable broth (or water)
  • For the eggs:
  • 2 to 4 large eggs (scrambled, fried, or soft-poached)
  • 1 teaspoon butter or oil for the pan
  • Fresh elements and toppings:
  • 1 ripe avocado, sliced or diced
  • 1/3 cup crumbled queso fresco or shredded Monterey Jack
  • 1/2 cup pico de gallo or salsa (red or salsa verde)
  • 1/4 small red onion, thinly sliced (optional)
  • Fresh cilantro, chopped
  • Lime wedges
  • Extras (optional but awesome):
  • 1/2 cup corn (frozen or canned), warmed in the skillet
  • Pickled jalapeños or fresh jalapeño slices
  • Hot sauce
  • Warm tortillas or tortilla chips for scooping

Method
 

  1. Prep the potatoes. Rinse and dice the potatoes into small cubes (about 1/2 inch). Smaller pieces crisp faster and cook evenly.
  2. Crisp the potatoes. Heat a large skillet over medium-high. Add oil, then potatoes in a single layer. Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook 8–12 minutes, stirring occasionally, until golden and tender. If they brown too fast, lower the heat.
  3. Warm and season the beans. Push the potatoes to one side of the skillet, or use a second small pan. Add black beans and broth. Simmer 2–3 minutes until warmed and slightly saucy. Taste and add salt if needed.
  4. Cook the eggs your way. In a separate nonstick pan, add butter or oil over medium heat. Scramble until just set, or fry sunny-side up for runny yolks. Season with a pinch of salt and pepper. Soft-poached eggs are also great here.
  5. Add the corn (optional). If using corn, toss it into the potato skillet for the last minute of cooking to char slightly.
  6. Assemble the bowls. Start with a layer of crispy potatoes, then spoon over the warm black beans. Add eggs on top.
  7. Top with fresh ingredients. Add avocado, queso fresco, pico or salsa, onion, cilantro, and jalapeños if you like heat. Squeeze fresh lime over everything. Finish with hot sauce.
  8. Serve. Enjoy as-is, or add warm tortillas or chips on the side for scooping.