- Heat a 30-35 centimeter non-stick skillet over medium heat, and add the oil. If you’re using a cast-iron pan, you will need to add a bit more oil. Toss in the zucchini and sauté for one to two minutes, until it starts to soften. Add the tomatoes and sauté for another minute. Stir in the black beans.
- Using a wooden spoon or a heat-safe spatula, make two shallow indentations in the vegetable/bean mixture, then crack an egg into each opening. It’s going to look like two eyes staring at you, in a good way.
- Cover the pan with a lid, reduce heat to low, and cook the eggs until your desired yolk doneness. I like mine sort of runny with a big hit of egg yolk ooze, which takes three to four minutes.
- Remove the skillet from the heat, sprinkle with the cheese and green onion, cover, and let the cheese melt.
- To serve, divide the mixture in half and gently transfer the egg and the vegetables to a shallow bowl or a plate. Add hot sauce if desired.
NOTE: Save the extra canned beans in a covered container in the fridge and add them to salads or soups for a hit of protein and fibre.