This recipe wasn’t intended for my blog, but it’s too good not to share. I wasn’t entirely sure about the eclectic combination of ingredients, but I was completely and pleasantly surprised by how great it turned out! On a whim, I whipped up this Sriracha egg scramble fusion in less than ten minutes with ingredients I had on hand.
Not only is it fast to prepare, but it’s also easy and convenient. Aside from the avocado and a quick rinse of the beans, there is absolutely no washing, cutting, chopping, slicing, or dicing of any kind! My kind of recipe. ☺️
I first set out to make a Mexican scramble and started pulling spices from my spice rack such as chipotle powder, cumin, black pepper, and garlic powder. So far, so good. Then I grabbed the coriander, and finally, the saffron (I’m crazy about saffron). While I realize some of these normally don’t go together and might not seem like they would work together, believe me, I was shocked to discover that they actually do! The exact words I texted to my husband were, “It was so freaking delicious!!” And it really was.
Just try not to pay too much attention to my wonderful scratched-up stoneware. 😏 What’s that? You wouldn’t have noticed if I didn’t point it out? Yeah, I have a tendency of doing that. 🙄 (I really have to buy some white plates for these recipe posts.)
If you’re not as adventurous, feel free to alter, omit, or substitute any of the ingredients as you see fit. I won’t take it personal, I promise. 😩 Just kidding…I’m really ok with it.
- 3 large eggs, or 3/4 cup egg whites
- black pepper
- garlic powder
- sprinkle of chipotle powder
- 2 dashes Sriracha sauce, plus extra for drizzling
- 1 tablespoon butter or butter alternative (I used Melt)
- 3/4 cup black beans, rinsed and drained well
- sprinkle of grated cheese (I used a parmesan/Pecorino Romano blend)
- 1 avocado, cut into chunks
- pinch of saffron (optional)
In a medium bowl, whisk or beat eggs until smooth, or use egg whites if preferred.
Add black pepper, garlic powder, coriander, cumin, chipotle powder, and Sriracha sauce. Whisk until well combined.
Heat a medium skillet on medium-low heat, then add butter or butter alternative.
Pour the egg mixture into heated skillet. Using a silicone spatula or other heat-resistant stirring utensil, stir frequently over low heat until eggs are cooked (about 2-3 minutes).
Turn off heat. Add black beans, grated cheese, avocado, and saffron (if using). Stir carefully to incorporate.
Remove from heat, plate, and enjoy! Drizzle with extra Sriracha sauce if desired.