Mexican Breakfast Bowl

In Chicago, versions of a Mexican breakfast are super popular. There are restaurants that specialize in this, but you can find some Mexican-inspired morning meal at practically every brunch place. There's a good reason for this: it tastes good. But also: as opposed to eggs, toast, & potatoes, Mexican breakfast has actual vegetables. Sometimes, you need these.

Here's a version I made, inspired by the Flying Saucer's Flying Breakfast Bowl, modified by what I had on hand. Contained herein:

rice
beans
lettuce
pico de gallo
fried eggs
sour cream

To make the beans as I did here, heat some olive oil in a medium pot over medium heat. Add half a chopped onion, one clove chopped garlic, red pepper flakes to taste, and a 1/2 teaspoon each ground cumin and coriander. Add 1/3 to 1/2 of a red pepper, chopped, if you wish. When these things cook down a bit, add a (14 ounce) can of beans with its liquid. Continue cooking until the beans are warmed through and most of the liquid has evaporated. Season to taste with salt.

To make the pico de gallo as I did here, combine 1/2 chopped onion, two chopped and seeded tomatoes, 1/2 chopped red pepper, 1 clove garlic, chopped, 1/4 cup chopped cilantro, red pepper flakes to taste (and/or a spicy pepper, chopped, if you have it; I did not), and the juice of one-two limes. Season to taste with salt.

I'll assume you know how to make rice and cook an egg.

Toss everything together in a bowl and eat it!