You may also like
Categories:
vegetable oil yellow onion veins garlic tomatoes black beans Sweet Or Smoky Paprika ground cumin salt honey eggs chives
Viewed: 36 - Published at: 7 years agoIngredients
- 2 Tablespoons Vegetable Oil
- 1 whole Medium Yellow Onion, Diced
- 2 whole Jalapenos, Seeds And Veins Removed, Diced
- 2 cloves Garlic, Minced
- 1 can (28 Oz. Size) Diced Plum Tomatoes
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- 1 teaspoon Sweet Or Smoky Paprika
- 1/2 teaspoons Ground Cumin
- 2 pinches Sea Salt
- 1 Tablespoon Honey Or Sugar
- 4 whole Eggs
- 4 whole Pitas, Warm
- 1 Tablespoon Chives Or Scallions, To Garnish
- 1/4 cups Feta Or Manchego Cheese, To Garnish
Method
- Pour oil into a large saucepan (with fitted lid) over medium heat and let it get hot. Add the diced onion and jalapeno and let sweat for 3 minutes. Add the garlic and cook until fragrant, 1 minute. Pour in the tomatoes, black beans, paprika, cumin and a few pinches of salt. Bring to a boil and reduce to a simmer until sauce has reduced slightly and thickened up, 15 minutes. Add the honey or sugar and stir to combine.
- Crack the eggs gently into a small ramekin or bowl (it's easier to pour them into the marinara this way). Using the back of a large serving spoon, make a small indentation in the sauce. Pour in one egg. Repeat with the other 3 eggs. Put the lid on and cook until whites are set and yolks are still runny, about 6-7 minutes.
- Spoon onto serving plates with pita bread, and top with chives and cheese.
