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Eggs, beans and greens breakfast bowl


  • 1 cup cooked beans with some (1/2 cup) of their broth
  • 1 sprig fresh (or 1 tsp dry) epazote (optional)
  • 3 eggs (or five egg whites)
  • ¼ onion
  • 2 handfuls washed CSA greens — I combined rocket and rapini
  • 1 tsp olive oil
  • 1 small chopped fresh tomato
  • 1 tsp chopped fresh cilantro


For the beans:

In a medium saucepan, heat the beans with their broth (I had cooked CSA tepary beans the night before with a clove of garlic and a shallot after soaking them all day.)

For an unusual and traditionally Mexican flavor, put the dried epazote in a tea bag and tie up the end of the teabag. Add teabag to the beans and heat them together on low heat. Cover so the bean broth does not completely evaporate. Discard the teabag when beans are hot.

For the eggs and greens:

Heat olive oil in a deep wide skillet. Add onion and stir fry for a couple of minutes until it’s light brown.

Add the bunches of greens and cook very briefly until they are no longer wet but not yet too wilted. Add eggs and scramble with the greens.

To serve:

Divide the scramble of eggs and greens into two deep bowls and then pour over each one equal portions of beans and broth. Top with chopped tomato and cilantro, and serve while hot with warm bread or tortillas.

Serves two.

Submitted by Norma Mendoza-Denton (c) 2008, Tucson CSA