1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup frozen corn
1 cup drained, rinsed black beans
salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
pinch of coriander
10oz can diced tomatoes with green chilies
2 large eggs
2oz queso fresco, crumbled
chopped cilantro and sliced avocado, for garnish
Directions:
Preheat oven to 400F.
Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
Add the diced tomatoes with green chilies and increase heat to high. Bring to a boil, then reduce heat, cover, and allow to simmer for 10 minutes to blend flavors.
Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and diced avocado. Serve hot.