Ingredients
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2 teaspoons neutral oil, such as canola or avocado
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¼ cup chopped red bell pepper
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2 chopped scallions, whites and greens separated
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½ teaspoon ground cumin
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¾ cup rinsed canned low-sodium black beans
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½ cup cooked barley
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½ cup low-sodium chicken broth or vegetable broth
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⅛ teaspoon salt
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⅛ teaspoon hot sauce
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1 cup water, divided
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1 teaspoon distilled white vinegar, divided
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2 large eggs, divided
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2 tablespoons shredded pepper Jack cheese
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½ avocado, sliced
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2 tablespoons coarsely chopped fresh cilantro
Directions
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Heat oil in a medium skillet over medium heat. Add bell pepper, scallion whites, and cumin; cook, stirring often, until softened, 1 to 2 minutes. Add beans, cooked barley, broth, and salt. Cook until most of the liquid is absorbed, 3 to 5 minutes. Stir in scallion greens and hot sauce. Divide between 2 bowls.
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Place 1/2 cup water and 1/2 tsp. vinegar in a microwave-safe small bowl. Carefully crack 1 egg into the water so it is completely submerged. Cover with a microwave-safe plate and microwave on High until the egg white is firm and the yolk is still somewhat runny, about 1 minute. (If necessary, continue to microwave, checking every 10 seconds.) Remove the egg with a slotted spoon, pat dry and place atop the bean mixture in 1 bowl. Repeat with the remaining 1/2 cup water, 1/2 tsp. vinegar, and egg.
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Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro, if desired.
