Buenos Días Black Bean Bowls

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add scallion whites; cook, stirring occasionally, until softened, 2-3 minutes. Stir in rice, beans, stock concentrate, half the Southwest Spice, ¾ cup water (1¼ cups for 4), and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

In a small bowl, combine sour cream, lime zest to taste, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a second small bowl, combine guacamole, tomato, a squeeze of lime juice to taste, and a pinch of chili if desired. Season with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with some remaining Southwest Spice, and cover. Cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt. Remove from heat.