7 Layers in 7 Minutes Mexican Breakfast

Ingredients

1 cup chopped dark leafy greens

2 teaspoons coconut oil

¼ cup cooked black beans (from a can, drained of liquid)

¼ teaspoon cumin

2 Tablespoons hummus

2 Tablespoons crushed tomatoes (from a can) or fresh diced tomato

1 Tablespoon diced mild green chilis (from a can or jar)

1 large egg

Sprigs of fresh cilantro, garnish

Instructions

Place greens in shallow serving bowl; set aside.

In a skillet, heat 1 teaspoon of the coconut oil and cook black beans with cumin, mashing beans a bit with a fork. Cook 4 minutes, until warmed, then pour beans over greens.

Top the beans with hummus, crushed tomatoes and chiles; set aside.

Wipe out the skillet where you warmed the beans and place it back over medium heat. Melt the remaining teaspoon of coconut oil and cook the egg 2-3 minutes per side, depending on your desired level of doneness.

Place the egg on the layered dish, garnish with cilantro. Serve immediately.