A quick one-pan supper built on a can of seasoned beans. The eggs cook right in the sauce, soaking up the chili spice while the rice steams underneath. Toast the rice first so it stays separate and absorbs flavour as everything cooks together.

Serves 2. 25 minutes, 8 at the stove.

About 560 calories a serving, 23 g protein, 88 g carbohydrate, 13 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir in 2/3 cup rice and toast for 2 minutes, stirring often, until it smells nutty and the grains are coated.
2. Pour the entire can of beans with its sauce into the pan, then add 1 1/3 cups water. Stir well, taste, and add salt and pepper. Bring to a simmer.
3. Cover and simmer for 15 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.15 min
4. Crack the 2 eggs directly into the pan, spacing them apart. Cover and simmer for 2 minutes, until the whites set but the yolks stay soft, then serve.2 min

Note Swap eggs for shredded cheese if you prefer. Leftovers keep in the fridge for two days and reheat well in a covered skillet. Serve with lime wedges and hot sauce on the side.