Brazilian Black Bean and Corn Hash

Instructions

1. 1Prepare your ingredients: finely dice the 1/2 medium red bell pepper and the 1/2 medium onion. Mince the 2 cloves garlic. Drain and rinse the 1 can black beans.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium heat, which is about 175°C.
3. 3Add the diced 1/2 medium red bell pepper and the diced 1/2 medium onion to the hot skillet. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften and the onion looks translucent.
4. 4Add the minced 2 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the drained 1 can black beans and the 1 cup corn to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until everything is heated through. The beans should be tender and the corn warmed.
6. 6While the hash is cooking, use a separate skillet to fry the 4 large eggs to your desired doneness. This usually takes 2-4 minutes per side.
7. 7Spoon the black bean and corn hash onto plates. Top each serving with a fried egg. Garnish with the 2 tablespoons of fresh cilantro and serve immediately.

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