Tuesday Dinners

Breakfast Slop

Tastes better than it sounds.

⏲️ Prep Time
10 Minutes

⏲️ Cook Time
15 Minutes

🍴 Serves
6

Ingredients

  • 3 cups cooked rice
  • 6 eggs
  • 15 ounce can of black beans, drained
  • 15 ounce can of diced tomatoes, drained
  • 1-2 Jalapenos
  • 1 large onion
  • 1 bell pepper
  • 1/2 cup shredded cheese
  • 1 tablespoon cooking oil
  • 1/2 teaspoon salt
  • Any other assorted spices you desire

Directions

  1. Chop all your assorted vegetables
  2. Layer bottom of pan with oil, sprinkle spices in oil, add vegetables over medium heat, cook until slightly translucent
  3. Add your beans, cook until onions and any liquid are halfway between starting onion color and bean color
  4. Add your rice, tomatoes and eggs, stir and cook until eggs are scrambled
  5. Add shredded cheese, cook until cheese is melted and incorporated into the dish

Step by Step Directions

If you don’t have any rice already made I would recommend starting there. One cup of uncooked rice (with two cups of water) yields the three cups of cooked rice this recipe is looking for.

Chop all your vegetables, the finer the cut the better, but sometimes you don’t feel like that level of effort, so a rough chop can work as well. This is a pretty forgiving recipe.

Add your oil to the bottom of the pan. Sprinkle your salt throughout the oil and turn the heat up to medium. For this recipe I added cayenne and cumin as well but the salt is the most important. Adding salt to the beginning of the cooking process will draw the moisture out of any vegetables that you are using, creating for lack of a better term: favor juice.

Add your vegetables to the warming oil and cook until they are beginning to turn translucent.

Add in your beans. I look to cook the beans down until the onions are slightly brown/gray. Really this is the foundation for the slop that we are creating and will ensure that the beans are the same temperature as the rest of our food.

Now it’s time to add the rice, tomatoes and eggs (all at once). The rice should start to absorb the liquid we cooked out of our vegetables and the eggs will help all the ingredients start to bind together.

You’ll want to continue cooking until the eggs are soft scrambled, there should be a uniform consistency throughout the entirety of your pan.

Add some cheese and continue cooking until it’s completely melted and incorporated into the dish. To call this a risotto would be an insult to the country of Italy but that’s the closest thing in my mind to what the consistency is (also it’s been a while since I’ve had risotto so this could be wildly off base).

You should now have a delicious bowl of slop. It doesn’t look like much, but slop never does. If it’s any testament to the quality of the slop I’ve made this recipe 3 times over the past 3 weeks (it keeps very well as meal prep).

Enjoy.

Variations

  • Add a protein, this recipe is easily interchangeable, I’d recommend bacon, ham or breakfast sausage personally
  • Wrap it in a tortilla or serve it on a bagel, this is easily spreadable and compressable
  • Change up your vegetables, or add salsa instead of just plain diced tomatoes, this recipe is infinitely customizable

Unsolicited Feedback

  • FC: Anyone can throw a bunch of ingredients into a bowl, what makes this special?
  • GB: This is the most elevated slop I’ve ever had.
  • MM: Is this what a risotto is? That’s made with rice, right?