Delicious for breakfast, lunch, or dinner
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
2 teaspoons cumin seed, toasted then ground
1/2 pound dried pinto beans cooked and drained
1 28-ounce can diced tomatoes with their juice
4 – 6 eggs
¾ cup cheddar cheese sliced
1 – 2 avocados, sliced
In a medium skillet sauté the onion over medium heat in the olive oil. When the onion begins to soften add the garlic and the cumin powder. Stir until fragrant, about another 30 seconds to a minute.
Add the pinto beans and tomatoes to the skillet and sauté for about 7-8 minutes, stirring occasionally. Crack the eggs directly into the skillet giving them space between one another. Cover and cook until eggs become just slightly over easy. Place the cheese slices on top of everything and allow the cheese to melt.
Serve topped with slices of avocado, a squeeze of lime, and salt to taste.