2 teaspoons canola oil ¼ cup chopped red bell pepper 2 chopped scallions, whites and greens separated ½ teaspoon ground cumin ¾ cup rinsed canned low-sodium black beans ½ cup cooked barley ½ cup low-sodium chicken broth or vegetable broth ⅛ teaspoon salt ⅛ teaspoon hot sauce 1 cup water, divided 1 teaspoon distilled white vinegar, divided 2 large eggs, divided 2 tablespoons shredded pepper Jack cheese ½ avocado, sliced 2 tablespoons coarsely chopped fresh cilantro
STEP-1
Heat oil in a medium skillet over medium heat. Add bell pepper, scallion whites, and cumin; cook, stirring often, until softened, 1 to 2 minutes. Add beans, cooked barley, broth, and salt.
STEP-2
Cook until most of the liquid is absorbed, 3 to 5 minutes. Stir in scallion greens and hot sauce. Divide between 2 bowls.
STEP-3
Place 1/2 cup water and 1/2 tsp. vinegar in a microwave-safe small bowl. Carefully crack 1 egg into the water so it is completely submerged. Cover with a microwave-safe plate and microwave on High until the egg white is firm and the yolk is still somewhat runny, about 1 minute.
STEP-4
(If necessary, continue to microwave, checking every 10 seconds.) Remove the egg with a slotted spoon, pat dry and place atop the bean mixture in 1 bowl. Repeat with the remaining 1/2 cup water, 1/2 tsp. vinegar, and egg.
STEP-5
Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro, if desired.