1cup corn kernels (fresh, thawed from frozen or canned)
1 can black beans, drained and rinsed
4 large eggs
Chopped cilantro, for garnish
Preheat oven to 425 degrees F.
Halve the potatoes or quarter those that are large. Place in a large bowl along with the zucchini, pepper, olive oil, garlic, spices and salt and pepper. Place in a single layer and roast until potatoes are tender, about 25-30 minutes.
Add the black beans and corn and stir together. Make 4 little wells in the pan, gently cracking the one egg in each one, trying to keep the yolk intact. Sprinkle with shredded cheese then season the eggs with a bit of salt and pepper then place back in the oven and bake another 5-7 minutes until egg whites are just set. The eggs will continue to cook once you remove the pan from the oven and the eggs are very easy to overcook. Therefore, I recommend taking them out once whites are just opaque.
Remove from oven and garnish with cilantro, if desired. Divide among 4 plates and serve immediately. (P.S.- this meal tastes awesome with hot sauce! Hot sauce + crispy potatoes + eggs = my jam.)