This recipe is a combination of all of those.
1 medium onion, chopped
6-8 cloves garlic, crushed and minced
1 large bell pepper, chopped
2 large tomatoes, chopped (use canned petite diced tomatoes - 2 cans - if in a hurry)
1 cup black beans (use canned to make it easy (1 can) but that is not as healthy as when made the hard way, they say)
1 small bunch cilantro
1 jalapeno pepper, chopped ( I don't mind the seeds - but it adds heat, remember!)
1 tsp cumin powder
1 tsp dried oregano - if fresh, use more
1- 2 tsp dried basil- if fresh use more
1/2 tsp red pepper
a sprinkle of paprika
black pepper, salt
grated cheddar - 1/4 cup or as much as you like
Soak the beans overnight (8 hours, more or less). Drain. Pour enough water to cover the beans, maybe a little over, bring to a boil, Simmer, covered. Cook till tender but firm (not mushy). Or, if you are using canned, you can skip all that. ;)
Preheat the oven to 350 F.
Heat oil in a skillet. Saute the onions and garlic till almost brown. Add the spices.
Stir. Add the bell peppers, cilantro, jalapenos, tomatoes. Stir around. Cover. Simmer. 20 minutes.
Remove the lid, add the beans now. cook some more till the sauce is thick.
Now, you may make indents in the thick sauce, Put a little dot of butter in each space,
and crack an egg into each. Sprinkle the cheese on top of the eggs. Now there are two ways to do this. You may either cover the skillet and cook it for 5 minutes or so, or, bake it like I did here.
Bake at 350 F for 15 minutes, or until the eggs are set to your liking.
Garnish with cilantro or jalapeno peppers, or basil or all of those.
Serve with toast or tortillas, or pita, or Indian roti, It is even good with rice, for dinner.
Use less or more red pepper, according to your preference, when you make the dish.