Huevos Verde-ISH

Couldn’t think of a better name so Huevos Verde-ISH 🌿🍳 it is.

This morning we woke up starving—like, “I’m hangry, we had to change camp sites, don’t-talk-to-me-until-I’ve-had-eggs” kind of hungry. I had a hunch that something magical might happen if I pulled together cilantro, lime, rice, black beans, eggs, and salsa verde… and I was right.

This one’s a keeper. Hearty, fresh, and flexible—perfect for breakfast, brunch, or honestly any time of day.

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🛒 Ingredients (Serves 2)

• 1 cup cooked rice
• ½ cup canned black beans, rinsed
• ½ cup chopped cilantro
• 1 lime
• 4 eggs
• 1 tbsp butter (for cooking the eggs)
• Salsa verde (store-bought or homemade)
• Salt & pepper, to taste
• Optional: 1 avocado, sliced

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🔪 What I Did

1. Make the rice:
   Cook your rice according to the package instructions. During the last minute of cooking, toss the black beans into the pot or pan just to warm them through.
2. Add the flavor:
   Stir in the juice of ½ to 1 lime (depending on how juicy it is) and fold in most of the chopped cilantro. You can salt the rice here, but I usually don’t.
3. Cook the eggs:
   Make them however you like—over medium is my go-to (the yolk still oozes, but they’re not too runny). Over easy or poached would be just as dreamy. Season with salt and pepper.
4. Plate it up:
   Spoon a generous heap of the cilantro-lime rice and beans onto your plate. Top with eggs, drizzle with salsa verde, and finish with a sprinkle of the remaining cilantro. Add avocado slices if you’ve got one handy.

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💡 Make It Your Own

This bowl is super versatile. Here are a few ways to riff on it:

• Add cheese
• Swap in ranchero sauce or your favorite hot sauce
• Pile everything in a tortilla and call it a breakfast burrito
• Top with pickled onions or jalapeños for some zip

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It’s a little bit breakfast, a little bit brunch, and a whole lotta verde-ish goodness. Let me know how you make it your own!