Why This Recipe Works

To tenderize and lend richness to the eggs without adding moisture, we skipped dairy and other watery liquids in favor of olive oil. We cooked the eggs quickly in more olive oil over medium-high heat, stirring constantly to create large curds. We then folded in the beans and cilantro once the curds were well established but still a little wet so that the eggs could set up around the beans and create a cohesive dish.

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Before You Begin

If cotija cheese is unavailable, you can substitute feta cheese. This recipe can be easily halved, if desired; use a 10-inch skillet. We like to serve these eggs with warm tortillas and hot sauce.

Instructions

In medium bowl, beat eggs, 2 tablespoons oil, and salt with fork until no streaks of white remain. Heat 1 teaspoon oil, jalapeños, and garlic in 12-inch nonstick skillet over medium heat until fragrant, about 1 minute. Add beans and 3 tablespoons cilantro and cook, stirring frequently, until moisture has evaporated, about 1 minute. Transfer bean mixture to small bowl and set aside. Wipe skillet clean with paper towels.

Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of skillet, 30 to 60 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Fold in bean mixture. Transfer to serving dish, sprinkle with cotija and remaining 1 tablespoon cilantro, and serve.