Jamaican Jerk-Spiced Black Bean & Mango Breakfast Skillet with Creamy Avocado-Yogurt Drizzle

Wake up your taste buds with this explosive fusion of Jamaican jerk spices and tropical sweetness. Protein-packed black beans and eggs meet juicy mango in a fiery-sweet one-skillet wonder. Topped with a cooling avocado-yogurt drizzle for perfect flavor balance.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 tbsp Jamaican jerk seasoning (divided)
• 1 tbsp coconut oil
• 1 can (15 oz) black beans (rinsed)
• 1 cup cubed fresh mango
• 1/2 cup diced red bell pepper
• 4 large eggs
• 1/4 cup crumbled queso fresco
• 1/2 cup plain Greek yogurt
• 1 small ripe avocado
• 1 tbsp lime juice
• 1/4 cup cooked amaranth grains
• Fresh cilantro leaves (for garnish)

Instructions

1. Whisk Greek yogurt, avocado, lime juice, and 1 tsp jerk seasoning until smooth. Chill.
2. Heat coconut oil in cast-iron skillet over medium-high. Sauté bell peppers 2 minutes.
3. Add black beans and 1 tbsp jerk seasoning. Cook 3 minutes until crisp-edged.
4. Create four wells in bean mixture with a spoon. Crack eggs into wells.
5. Scatter mango cubes and amaranth grains around eggs. Sprinkle remaining seasoning.
6. Cover skillet. Cook 5-6 minutes until egg whites set but yolks remain soft.
7. Remove from heat. Sprinkle queso fresco over entire skillet.
8. Drizzle avocado-yogurt sauce generously over everything.
9. Garnish with fresh cilantro. Serve directly from skillet.

Chef's Note

For extra crispy beans, pat them thoroughly dry before seasoning. Sear undisturbed 1 minute before stirring.

Make-Ahead Tips

Store components separately: cooked bean mixture (3 days), sauce (2 days in airtight container), assemble fresh.

Substitutions

Tofu scramble for eggs | Papaya for mango | Feta for queso fresco | Quinoa for amaranth