Southwest Breakfast Bowl
| Servings | Prep Time |
| 4 | 5minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 2teaspoons olive oil
- 1 zucchini
- 1 yellow squash
- 2tablespoons water
- 2cloves garlicminced
- 14 oz can green chile
- 3cups spinachchopped
- 215 oz cans pinto beansrinsed and drained
- 3oz cheddar cheeseshredded
- 4 eggssteam basted
Instructions
- In New Mexico, these squash are called “calabacitas.” I find I get the perfect dice if I cut them in half lengthwise, then cut them in thirds lengthwise, then cut into cubes crosswise.
- Warm the olive oil in a large pan over medium heat. Add the calabacitas and water. Sautee until they are soft and golden.
- Add the garlic and green chile, cook for one minute. Add the spinach and cook until wilted, stirring. Add beans and stir to combine.
- Cook eggs to preference using the steam basting method (see a one-minute tutorial video here).
- To serve, place veggie bean mixture on a plate. Top with shredded cheese and a hot egg. Enjoy!
Recipe Notes
Of course, if you’re in New Mexico you’ll use freshly roasted chiles, or dig some out of your freezer stash!
Consider adding sliced avocado or fresh salsa.
To make this recipe vegan, omit egg and cheese, add quinoa.
I like to prepare the veggie bean mix in advance, then warm what I need quickly on busy mornings, topping with a pinch of cheese and the egg.
