5-Ingredient Cheesy Eggs & Black Beans Skillet
Five ingredients, one pan, dinner in 15 minutes. Done.
It's one of those nights where you open the fridge and just stare. This is the recipe for that night. Black beans and eggs are almost always on hand, and when you scramble them together with cheese and a little salsa, you get something that genuinely feels like a meal — not a sad compromise. Expect something warm, filling, and a little cheesy with just enough kick from the salsa. It won't win a dinner party, but it will get you fed and off your feet in about 15 minutes flat.
Ingredients
- 4 unit large eggs
- 1 unit can black beans — 15 oz, drained and rinsed
- 0.5 cup jarred salsa — any heat level you like
- 0.75 cup shredded Mexican-blend cheese — or cheddar
- 1 tbsp olive oil
Method
- 1 Heat olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
- 2 Add the drained black beans and salsa to the skillet. Stir to combine and cook for 3–4 minutes until the mixture is heated through and slightly thickened.
- 3 Use a spoon to create 4 small wells in the bean mixture. Crack one egg into each well.
- 4 Cover the skillet with a lid or a sheet of foil. Cook for 4–5 minutes, until the egg whites are fully set but the yolks are still a little runny (or cook longer if you prefer firm yolks).
- 5 Sprinkle the shredded cheese evenly over the top, re-cover for 30 seconds until melted, then serve straight from the pan.
Variations
- Add some heat — Stir a pinch of cumin and a few dashes of hot sauce into the beans before adding the eggs for a smokier, spicier base.
- Make it vegan — Skip the eggs and cheese entirely — just cook the beans and salsa down until thick, then top with avocado slices and a squeeze of lime.
- Bulk it up — Add a handful of frozen corn or diced bell pepper to the skillet with the beans for extra texture and color with almost no extra effort.
Notes
Don't skip covering the pan — it's what cooks the egg whites through without overcooking the yolks. If your salsa is very watery, let the bean mixture cook an extra minute before adding the eggs so it doesn't get soupy. Serve with tortillas, toast, or just a fork.
Equipment that helps
- medium skillet with a lid — A lid traps steam so the egg whites cook through evenly without needing to flip.
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