1 cup pre-cooked black beans (I froze 1/2kg cooked unseasoned black beans. It's really handy!)
2 small tomatoes (I used italian ones)
1 clove garlic, thinly sliced
1/2cm ginger, thinly sliced
1 tablespoons butter (or any fat you prefer)
1 1/2 cups water
First thing to do is put the water to boil in a kettle.
Meanwhile, I heated the butter and garlic together and let it toast, then added the ginger.
When they where crispy (one second before burning), I added the tomatoes in small cubes.
I covered the pan with it's lid and let it cook until the tomatoes were undone.
I added the frozen beans, cumin seeds, and boiling water.
[Look: the cumin is important because it avoids, ahm... gastrointestinal problems frequently caused by beans. Capisce? Ok. That said, I may continue.]
I stirred some times until the frozen beans block came apart, waited for water to boil again, then covered the pan and let it cook until the broth became thicker.
Coincidentally, it took me the same amount of time to fold the clean clothes.
About half an hour.
I turned off this pan's heat and prepared the egg.
2 tablespoons oil
The method: in a nonstick frying pan, I heated the oil over high heat until it started crackling.
I broke the egg over the frying pan and turned the heat down when all of the white was already white (not transparent anymore). I covered the pan and let it cook over medium heat for a couple minutes more (maybe 3, I'm not sure).
When I though the yolk wasn't soft anymore, I turned it off.
The only note I have to make on this method is: it will form a thin white film over the yolk, so it won't look pretty and classic. But tastes nice.
I would say that, if I fried another egg, this would make for two servings.