Red Beans and Rice with Fried Eggs

Red beans and rice are a proven dish for a reason: even with the simplest serving, the dish turns out to be hearty, delicious, quick to prepare and easy to whip up, even during those busy weeks when you can't seem to buy it at the grocery store. We've completed this recipe, which is based mainly on cooking from the pantry, with fried eggs with liquid yolk, and a package of frozen “seasoning mix” that includes sliced bell peppers, onions, and celery. If you have fresh onions, peppers, etc. on hand and a few extra minutes to grind, feel free to use this method! Microwave-cooked rice speeds up dinner preparation, but you can also use rice prepared in the traditional way.
Drain the water from 1 can of beans, reserving the liquid. Mash the peeled beans or chop them in a food processor until almost smooth. Set the bean puree aside.Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the seasoning mixture and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes. Add garlic; cook, stirring frequently, for 1 minute. Add the remaining bean liquid, the bean puree, and the remaining can of beans (including the liquid); bring to a boil. Cook, stirring constantly, until the bean puree forms and the mixture thickens slightly, about 2 minutes. Add the vinegar, hot sauce, salt, and cayenne pepper; remove the bean mixture from the pan and keep warm. Wipe the pan thoroughly.Cook the rice according to the instructions on the package.Heat the remaining 2 tablespoons of oil in a skillet over medium-high heat. Break the eggs in the pan, being careful not to break the yolks. Cook for 90 seconds. Flip and cook until the whites are ready and the yolks are the desired degree of roasting (about 45 seconds for liquid yolks, 2 minutes for partially liquid yolks, and 3 minutes for hard-boiled yolks). Spread the rice and beans evenly on 4 plates; place 1 egg on each plate.