This is by far the favorite breakfast in my household. And up until last year if you would have told me I would be eating tomato products on my eggs, I would have said "yuk, I don't think so." But after having this one time, I was hooked! It is delicious, healthy and will certainly keep you full way past lunch. And it couldn’t be simpler. Also makes a very quick and easy dinner!
EGGS, BEANS, and SALSA BREAKFAST FOR TWO
2/3 cup black beans (rinsed and drained)
4 eggs
1/4 cup cheddar cheese (optional)
Sea salt and fresh cracked black pepper
½ cup+ salsa*

1. Divide the black beans between two plates. Just pile them right in the middle of the plate!

2. Cook your eggs however you like them, we prefer fried for this recipe. If you are including cheese, right after you flip the eggs, top them in the pan with the cheese so it has time to melt. Season with salt and pepper.

3. Place the cooked eggs  on top of your beans and top the eggs with as much salsa as you like. Garnish with fresh cilantro or parsley to make it pretty. Serve and enjoy!

*I think homemade fresh salsa is by far the best choice for this recipe (combine roma tomato, red onion, jalapeno, fresh lime, and cilantro; or try my Winter-in-Wisconsin Salsa!).

 
 
I will never buy pre-made store bought salsa again, not even in the dead of winter!

Salsa is so versatile and so good for you too! And although nothing beats the fresh homemade stuff with garden tomatoes, it isn’t very practical during winter in Wisconsin; tomatoes from the grocery store, even organic ones often have little taste and are expensive.  

Store-bought jarred salsa usually contains preservatives, lacks flavor, and is quite expensive- especially the good quality stuff. I don’t care much for the consistency either. Enter: the simple canned tomato; clean and inexpensive, and when you pair it with a few fresh ingredients, you won’t be disappointed!
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WINTER IN WISCONSIN SALSA
2 jalapenos, seeded and roughly chopped
½ cup roughly chopped red onion
2 cloves garlic, grated with a microplane
½ tsp salt
1 Tbs fresh lime juice
1- 15oz can fire-roasted diced tomatoes*
2 Tbs fresh chopped cilantro

1. In a food processor or blender combine jalapeno, onion, garlic, salt and lime juice: pulse several times until ground finely but not quite pureed. 

2. Add in the tomatoes with their liquid and the cilantro and pulse until the desired consistency is reached. I usually run it for about 10-15 seconds; I like it smooth.

*My favorite brand of canned tomatoes is Muir Glen Organic. Get the “fire-roasted” style: it really adds a lot to this recipe. 

This is a pretty flavorful salsa, add less jalapeno and garlic if you like less flavor. But I will say that I think the amounts indicated are needed to fully get rid of the "canned tomato" taste.