mexican egg breakfast bowl
👨🍳 Chefy Tip: Cook cauliflower rice undisturbed for the first 2 minutes — browning develops depth. Stir in the remaining lime juice off heat. Fry eggs in the pan after the rice and beans — the fond makes the yolk coating richer.
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Ingredients
Shop ingredientsInstructions
Make pico de gallo: combine tomatoes, red onion, jalapeño, half the cilantro, and half the lime juice. Season with salt and set aside.
Sauté garlic in olive oil 1 minute. Add cauliflower rice, season with salt, pepper, and remaining lime juice. Cook 4-5 minutes. Stir in remaining cilantro and remove from heat.
Warm black beans in a small saucepan with cumin, smoked paprika, salt, and pepper for 3-4 minutes.
Fry eggs sunny-side-up in a touch of olive oil until whites are set and yolks still runny, about 3 minutes.
Divide cauliflower rice between bowls. Top with black beans, pico de gallo, avocado, and a fried egg. Serve with lime wedges.
Black beans are one of the most nutrient-dense legumes available, providing a powerful combination of plant-based protein, soluble fiber, and antioxidants. Studies show regular consumption can help stabilize blood sugar, support gut health, and reduce inflammation.