Editor, writer, and creative living in Brooklyn.



So there comes a time when your pantry is a little bare, your wallet's a little lean, and you've probably eaten more midnight pizza than you're willing to admit to the world. But your stomach's making weird hungry sounds and it's up to you to do something about that. 

The answer is a can of beans. In this particular case, doctored black beans. Beans with hot sauce and butter, topped with a velvety egg. This is the kind of thing they could sell at Sqirl for brunch for probably $12. You can make it for literally any meal for like $4. 

Here's what you'll need for creamy black beans with a seven-minute egg: 

Recipe inspired by Orangette, scaled down for like 2ish meals, depending on the topping situation...

  • 1 can black beans (I like Goya and Trader Joe's, but not organic TJ's)
  • 1-1.5 tablespoons butter
  • Hot sauce (I've been using Cholula lately)
  • 1 garlic clove, minced
  • 1 egg, for a seven-minute egg
  • Optionally, literally any toppings you think could be good. For me this has included: feta, kale, roasted sweet potatoes, bell peppers, tomatoes, swiss chard, zucchini, etc. 
  1. Drop the entire contents of the can of beans into a small saucepan over medium heat. Do not rinse the beans. Trust me.
  2. Cut in the butter. Add maybe 10-ish shakes of the hot sauce? You do you. Add minced garlic. Stir, stir, stir. 
  3. Bring the beans to a simmer, then turn down heat just enough to keep a gentle simmer happening. Stir occasionally over the next 30 minutes or so. It won't hurt them to go longer, so take it easy.
  4. While the beans are doing their thing, get your toppings—if using—prepped. Usually for me this involves a quick saute of vegetables in some olive oil, salt, and pepper. 
  5. Get ready for your seven-minute egg making. With 10-15 minutes left on the beans, pull out another saucepan and fill it up with just enough water to cover an egg. Bring the water to a boil. When it starts boiling, lower your egg into the pan (I like to use a slotted spoon for this), set your timer for seven minutes, and let it be. It will sound like it is going to break. It probably won't. As soon as the timer goes off, pull the egg out with that slotted spoon, and run it under cool water to stop the cooking process. (Weird note: my eggs tend to take something like 6.5 minutes to get to the runny-yolk consistency I prefer, so you may have to try this a few times to figure out what you like/what your kitchen equipment foists upon you.) When the egg's cooled enough to comfortably handle, peel off the shell. 
  6. Bowl assembly time! We like one-bowl meals around here. Grab your favorite bowl, drop in some beans (I usually want just about half of the saucepan—this stuff sticks to your ribs), throw in your random toppings, if using, and top with that egg. Add more of whatever feels right—salt, pepper, hot sauce. 
  7. Enjoy. Wait. Cut through the middle of the egg. Watch that yolk ooze all yellow. Now enjoy.