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How this works
Servings: 4
Ingredients
Salsa:
- 1 pound ripe tomatoes, cored, seeded, and finely diced
- ¼ teaspoon kosher salt, plus more as needed
- ¼ medium onion, finely diced
- ½ jalapeño, seeded and finely diced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
- Juice of ½ lime
- Freshly ground black pepper
Beans:
- 1 (15-ounce) can black beans
- 2 tablespoons extra-virgin olive oil
- ¼ medium onion, finely diced
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- ½ jalapeño, seeded and finely diced
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 fresh cilantro sprig plus 2 tablespoons chopped
- Juice from ½ lime
Bowls:
- 1 batch cooked millet
- 1 tablespoon unsalted butter (optional)
- 1 cup shredded sharp cheddar cheese
- 4 eggs
- 1 avocado, pitted, peeled, and diced
- Hot sauce, for serving
- Toasted pepitas, for serving
Instructions
Make the Salsa:
- Place the tomatoes in a colander and toss them with the salt. Let sit for 10 to 15 minutes to drain. Meanwhile, rinse the diced onion in cold water (this helps to take away the oniony bite) and drain well.
- Combine the drained tomatoes, onion, jalapeño, cilantro, oil, and lime juice in a medium bowl. Season with salt and pepper to taste.
Make the Beans:
- Drain the black beans, reserving ¼ cup of the liquid from the can.
- Heat the oil in a small pot over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until golden, about 2 minutes. Add the garlic and jalapeño and cook, stirring, until softened and fragrant, about 30 seconds. Stir in the cumin and oregano. Add the black beans along with the reserved liquid from the can. Add the cilantro sprig. Reduce the heat to low and cook, stirring occasionally, for 5 minutes. Add the lime juice and season with salt and pepper to taste.
Build the Bowls:
- Reheat the millet in the microwave or on the stovetop (if using the stovetop, add 1 to 2 tablespoons of water). For a bit more flavor, stir in the butter.
- Spoon the warm grains into bowls (you might not need the entire batch — save leftovers for breakfast bowls or lunches), and sprinkle each evenly with about ¼ cup of cheese. Divide the beans over the top.
- Fry 4 eggs. Slide an egg onto each bowl. Arrange the salsa and avocado over the top, and garnish with plenty of hot sauce, chopped cilantro, and toasted pepitas.
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