Bacon & Black Bean Egg Skillet with Tortillas & Cilantro Sour Cream
Breakfast

Bacon & Black Bean Egg Skillet

with Tortillas & Cilantro Sour Cream

35 MIN
$24.99 2-4 Servings
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From the Test Kitchen

For this hearty, loaded breakfast skillet, you'll nestle rich eggs between a savory mix of black beans, bacon, and onion simmered in our zesty tomatillo sauce. You'll finish it off with a drizzle of cilantro sour cream, some more crispy bacon, and warm tortillas for scooping it all up.
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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Bacon & Black Bean Egg Skillet with Tortillas & Cilantro Sour Cream
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 Pasture-Raised Eggs
  • 1 15.5-Oz Can Black Beans
  • 4 Flour Tortillas
  • 1 Red Onion
  • 2 Scallions
  • 1 Lime
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • ¼ cup Cilantro Sauce
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Small dice the bacon. In a bowl, combine the cilantro sauce, sour cream, and the juice of 2 lime wedges.

Cook the bacon
2 Cook the bacon

Place the diced bacon in a medium pan (cast iron or nonstick, if you have one); heat on medium-high until hot. Cook, stirring frequently, 4 to 5 minutes, or until cooked through and crispy. Leaving any fat in the pan, transfer to a paper towel-lined plate.

Start the skillet
3 Start the skillet

In the pan of reserved bacon fat, add the diced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until softened. Carefully add the beans (including the liquid), tomatillo sauce, and half the cooked bacon. Season with salt and pepper. Cook, stirring frequently and mashing the beans with a potato masher (or the back of a spoon), 3 to 4 minutes, or until slightly thickened.

Warm the tortillas
4 Warm the tortillas

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Finish the skillet & serve your dish
5 Finish the skillet & serve your dish

Using a spoon, create 4 shallow wells in the skillet. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the cilantro sour cream, sliced green tops of the scallions, and remaining cooked bacon. Serve the warmed tortillas and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Small dice the bacon. In a bowl, combine the cilantro sauce, sour cream, and the juice of 2 lime wedges.

2 Cook the bacon

Place the diced bacon in a medium pan (cast iron or nonstick, if you have one); heat on medium-high until hot. Cook, stirring frequently, 4 to 5 minutes, or until cooked through and crispy. Leaving any fat in the pan, transfer to a paper towel-lined plate.

Cook the bacon
Start the skillet
3 Start the skillet

In the pan of reserved bacon fat, add the diced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until softened. Carefully add the beans (including the liquid), tomatillo sauce, and half the cooked bacon. Season with salt and pepper. Cook, stirring frequently and mashing the beans with a potato masher (or the back of a spoon), 3 to 4 minutes, or until slightly thickened.

4 Warm the tortillas

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Warm the tortillas
Finish the skillet & serve your dish
5 Finish the skillet & serve your dish

Using a spoon, create 4 shallow wells in the skillet. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the cilantro sour cream, sliced green tops of the scallions, and remaining cooked bacon. Serve the warmed tortillas and remaining lime wedges on the side. Enjoy!

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