Spice up your brunch with these Mexican-inspired eggs! The eggs, black beans and quinoa are powerful sources of protein, while the dark greens and red pepper provide vitamins A, C and B6. The avocado is a healthy fat, delivering 20 vitamins and minerals and a dose of fiber. This nutrient dense meal can help you sustain mental and physical energy throughout your day.
PREP 10 min | COOK 10 min | SERVES 2 - 4 
INGREDIENTS
1 cup quinoa
2 cups water
½ tsp salt
1 red pepper chopped
½ yellow onion chopped
3 - 4 leaves kale or chard chopped
1 clove garlic chopped
1 Tbsp coconut oil
1 tsp cumin
1 tsp oregano
½ tsp salt
1 can organic black beans low sodium, rinsed
4 eggs
1 avocado in slices
¼ cup cheese - shredded cheddar or jack, crumbled feta or queso fresco
1 Tbsp cilantro chopped
INSTRUCTIONS
Prepare quinoa by bringing water and salt to boil, then stirring in quinoa. Cover, reduce heat to low and simmer for 15 minutes until water is absorbed. Set aside.
Melt coconut oil in large frying pan on med high heat. Saute red pepper for 3 minutes, then add onion and garlic. Saute for about 5 minutes until soft.
Add kale or chard, cumin, oregano, salt. Stir and saute until kale/chard softens - about 3 minutes.
Add black beans, stir until combined and heated through.
Make 4 “wells” in the ingredients in pan - think of it as making an indentation for each egg. Crack eggs carefully into each “well”. Add ¼ cup warm water to pan and cover. Turn heat to low and let cook 5 minutes, or to desired doneness of eggs.
To serve: In four bowls (or two, depending on how hungry you are) layer ½ cup cooked quinoa, bean mixture, egg, ¼ avocado slices and a bit of cheese and cilantro. Serve with corn or whole wheat tortillas.