The shelf holds only one thing, so tonight is a stripped-down skillet dinner that relies on seasoned beans, eggs, and leafy greens to make a supper. The beans already carry cumin and garlic, so you just need heat and a bright note of acid from lime. Serve this as-is or rolled into tortillas.

Serves 2. 25 minutes, 15 at the stove.

About 430 calories a serving, 28 g protein, 31 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon of oil in a large skillet over medium-high heat. Mince 2 cloves of garlic and add them to the pan until fragrant, about 30 seconds. Pour the can of refried beans into the skillet and stir with 2 to 3 tablespoons water until the beans loosen to a soft paste, then taste and add salt and pepper as needed.5 min
2. Push the beans to one side of the skillet and add the remaining 1 tablespoon of oil to the empty side. Crumble 4 cups of fresh spinach or other tender greens into the oil and cook, stirring now and then, until wilted, about 2 minutes. Fold the greens into the beans.3 min
3. Create four small wells in the bean and greens mixture. Crack 4 eggs into the wells and reduce the heat to medium. Cover the skillet and cook until the whites are set but the yolks remain runny, about 4 minutes, then uncover and taste for salt and pepper.4 min
4. Halve the lime. Squeeze one half over the skillet and cut the other half into wedges to pass at the table.

Note Swap fresh greens for 2 cups of chopped tomatoes if you prefer, stirring them in at the same point and cooking for 1 minute only. Leftovers will keep, covered, for two days in the fridge and reheat gently in a skillet with a splash of water. Serve with flour or corn tortillas, salsa, and pickled onions on the side.