Organic Pinto Bean, Bell Pepper, Onion & Egg Breakfast Bowl

Ingredients

Base & Skillet Fixings

• 1 to 1½ cups Organic Pinto Beans (see recipe), warmed
• 1 large organic bell pepper (any color), sliced into strips
• ½ large organic yellow onion, sliced into strips
• 1 tbsp organic cold-pressed olive oil (for the vegetables)
• 1 tbsp organic unsalted butter (for the eggs)
• 2 large organic pasture-raised eggs

Fresh Toppings

• ¼ cup fresh organic cilantro, chopped
• ¼ cup organic white or red onion, finely diced (raw)
• 1 organic lime, cut into wedges
• Freshly ground organic black pepper, to taste

Method

1. Heat the olive oil in a skillet over medium-high heat and cook the bell pepper and onion 6 to 8 minutes, stirring occasionally, until tender and charred at the edges. Set aside.
2. Wipe the skillet, lower the heat to medium, and melt the butter to coat the pan. Crack in the eggs and cook 2 to 3 minutes until the whites are fully set, then carefully flip and cook exactly 1 more minute so the yolks stay thick and jammy (over-medium).
3. Spoon the warm pinto beans into the bottom of a bowl, set the charred peppers and onions beside them, and slide the eggs on top.
4. Scatter the cilantro, raw onion, and black pepper over everything, and squeeze a lime wedge over the top right before eating.