Okay. So, I definitely have a new best breakfast recipe ever! Black beans, Harissa rice, and a fried egg. It’s perfect! So much protein and energy to start the day, plus this breakfast leaves you full for hours! Also, starting the day with something that’s just a little spicy can’t be beat. This has been breakfast three or four times in the last couple weeks, and every day that starts with this is a good one! Plus, both the beans and the rice heat up really well, so if you make a big batch, then you have a few days where all you need is a fried egg! (If you aren’t into eggs, sour cream and avocado on the top of this were also heaven!) A little scallion or cilantro, and you’ve got something amazing!
My sister’s boyfriend is an amazing cook and does and incredible job of setting us up with fun kitchen treats, but if you aren’t lucky enough to have someone in your life who makes a mean Harissa paste from scratch, you can buy it at a number of grocery stores, many shops that specialize in Mexcian foods, and also, of course, on Amazon! You can definitely make it yourself as well. For a good recipe, check out Saveur or Smitten Kitchen. Both of those recipes look perfect – not too fussy, and the flavor will be fantastic.
Of course, the beans and rice can be mixed together to make this more or less a one-pot meal, simplifying your best breakfast recipe ever, but if you do that, you’ll wind up with a dark mess instead of the bright red rice. The flavor remains awesome, but it’s a very, very different look. Do whatever is easiest for you! You can also definitely substitute canned beans for ones cooked from dried. If you choose to use canned beans, cook the rice as directed, then at the end, turn the heat back on, drain your canned beans (and rinse to get rid of that excess sodium!), and then mix the beans into the rice and heat through. Be aware, though. You will definitely lose the red!
This is one of those best breakfast dishes that not only makes great leftovers, but can also be made from leftovers. It’s an ideal breakfast recipe. If you have canned or leftover beans, that’s perfect! Just follow the rest of the recipe. If you have leftover rice, you can start with the recipe, using the onions, garlic, harissa paste, tomato paste, then throw in your rice, heat it until it’s hot, and then season it to taste! Keep it simple and make something that you’ll love.
For more directions on cooking dried black beans, check out my recipe for vegetarian enchiladas! If you want help making a ridiculously nice sunny-side-up egg, check out this recipe too. Many of you out there, though, are very comfortable with frying up a quick egg, so the instructions below call for one egg, fried. Don’t hesitate for a minute to substitute a poached egg; that will be phenomenal! As would avocado, sour cream, scallions, cilantro, shredded cheese, and just about anything else that strikes your fancy. In the pictures here, I’m using this amazing spicy oregano that they had at Annie’s Annuals. It’s one of my favorites; it grows well in the kitchen, despite the lack of serious light, and it’s actually really hot and spicy! Whenever you’re cooking for yourself, the only really important things to do are to use what you like, be creative and have some fun!
Black Beans, Harissa Rice, and a Fried Egg: A Perfect Breakfast Recipe
- 2 cups prepared black beans
- 1 tsp olive oil
- 1/2 tsp toasted ground cumin
- 1 Tbs lime or lemon juice
- salt and pepper to taste
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 2 tsp tomato paste
- 3 Tbs harissa paste
- 1/2 tsp chili powder
- 1 tsp olive oil
- 1 cup long grain white rice, like jasmine
- 1 1/2 cups water
- 1 Tbs lemon juice
- salt, pepper to taste
- 1/2 cup prepared beans and harissa rice
- (all optional) 1 egg, fried per person, sour cream, avocado, cilantro, scallion, hot sauce
- Heat the oil in a small pot or sauce pan, add the cumin, and mix well. Add the beans and heat through. Season with salt, pepper, and lime (or lemon) juice
- Heat the oil over medium heat. Add the onions and stir. Cook until translucent. Add the garlic, cook until soft. Add the tomato paste and harissa, mix well, and cook for 2 minutes.
- Increase the heat slightly and add the rice. Mix well and cook for 1-2 minutes.
- Add the water plus a generous pinch of salt and bring to a boil. Cover, and turn off the heat. Do not remove the cover!!!!
- After 25 minutes, remove the cover, fluff with a fork, and season with salt, pepper, and lemon juice.
- Add equal parts of rice and beans to your bowl and garnish with whatever makes you happy!
Looking for more awesome ideas for healthy rice bowls and power bowls? You might really like the Brown Rice Bowl with Chipotle-Maple Roast Squash and Crispy Beet Chips, the Rainbow Power Bowl with Quinoa, Chia, and Turmeric Yogurt (where we also tackle the question of what people who don’t eat gluten do eat), and the Tropical Coconut and Citrus Forbidden Rice Bowl!
Looking for another breakfast idea? Check out the Healthy and Decadent Chocolate Steel-Cut Oatmeal with Vanilla-Chia Yogurt or the Cinnamon Chocolate Chip Banana Mini Muffins!
Or maybe you just want an unbelievably simple recipe for Vietnamese Coffee!
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