Recipe · 30 min
Black Bean Purée & Fried Eggs with Avocado & Grape Tomatoes
- 30 min
- 2–6 servings
- 610 kcal / serving
A light, creamy black bean purée pairs with runny eggs and a fresh tomato-avocado mix for a quick weeknight plate. The contrasting textures come together with simple spices for a satisfying meal in about 30 minutes.
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Ingredients
- 1avocado
- 1 (15 oz) canblack beans
- 4 fl ozchicken or vegetable broth
- 4eggs
- 1 pintgrape tomatoes
- 1jalapeño pepper
- ½ mediumyellow onion
- avocados
- jalapeño peppers
- yellow onions
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · hand blender or potato masher · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1avocado
- 1 pintgrape tomatoes
- 1jalapeño pepper
- ½ mediumyellow onion
- avocados
- jalapeño peppers
- yellow onions
Dairy, eggs & chilled
- 4eggs
Pantry & dry goods
- 1 (15 oz) canblack beans
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| eggs | 4 | 8 | 12 |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| jalapeño pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash all fresh produce.
- Cook the aromatics: in a small saucepan, soften the diced onion in olive oil, then fold in finely chopped jalapeño and cook briefly.
- Stir in chili powder, cumin, salt, and pepper, then add the rinsed beans and broth. Simmer briefly and mash the beans to your preferred texture, keeping them warm.
- Heat a nonstick skillet with a little olive oil over medium heat, then halve the grape tomatoes and place them in a bowl.
- Crack the eggs into the hot skillet and cook until the whites are set but the yolks stay runny, about 2–3 minutes; transfer the eggs to a plate when done.
- Dice the avocado and add it to the bowl with the tomatoes; mix gently to combine.
- Divide the warm bean purée, cooked eggs, and tomato-avocado mixture among plates; season with extra salt and pepper to taste and serve.
- Enjoy your meal with everything plated and ready to eat.
Two tips
- Leftovers can be refrigerated separately for up to 2 days; reheat bean purée gently before serving.
- If you want a little extra heat, keep some jalapeño seeds intact or add a few slices to the tomato mixture before serving.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 27 g
- Carbs
- 53 g
- Fat
- 35 g
- Fiber
- 23 g
- Sodium
- 657 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.