Leftover Surprise

Desperate to try Jamie's Sofrito, but also desperate to eat food that's been threatening to rot in my fridge, I threw this together. There's obviously a million variations that could happen, and the egg was a bit of a wild hair (or protein deficiency speaking through my cravings), but I found this to be surprisingly delicious and will be making it again for sure.

Black Bean Summer Stew with Sofrito

Makes enough for two main dishes.

1 cup (or can) of cooked black beans
1 onion, chopped
2 cloves garlic, smashed and minced
cumin
corriander
2 tbs. tomato paste (sauce would probably work too)
1 veggie bullion cube (I used two tiny onion bullion cubes)
1 cup cooked sweet potato, in 1-inch chunks
2 tbs. sofrito
2 eggs
feta, crumbled (goat cheese would also be wonderful)
lime wedges
salt and pepper to taste
hot water

Start by boiling a kettle of water. In a medium-sized sauce pan over medium heat, saute onions (for me, this process involves salt), adding garlic and a few shakes of cumin and corriander when onions start to get transluscent. Once onions have started sweating a bit, add tomato paste, sofrito, 1/4 cup of hot water and bullion. Stir until bullion cube is dissolved.

Add black beans and sweet potatoes, stirring after each addition. Then add water, a cup or so, until the stew has thinned out just a bit. Turn up heat, bring to boil and crack eggs on top. Keeping heat at medium-high, cover and let eggs poach. Keep an eye on the eggs (won't destroy anything if you to lift the lid a bit), poking the yolks after a few minutes if you like them cooked through. When eggs are cooked to your satisfaction, remove from heat.

Serve into bowls and top with a bit of crumbled feta and squeezed lime.