Breakfast of Champions: Eggs and Black Beans

So, last night I had a "Happy Hour Evening" party and I had made these marvelous black beans which I had blended into a dip alongside some perfect guacamole and some tuna rillettes to use as dips for tortilla chips, carrots, and various other dippable vegetables.  My table was beautiful and I was very happy with my offerings, but the guests just couldn't contain themselves and wreaked havoc on the order of things before I could take an appropriate picture.
"sigh..."
The good news is that I take that as a major compliment so it's really not a disappointment.
I must have anticipated this behavior, for I had set aside a large part of the bean batch unblended to have for breakfast the next morning.  This morning to be exact.  I rarely photograph my breakfast, but since this one is very deserving.
Having beans, eggs, cabbage, and avocado for breakfast is truly the best gift you can give to yourself as a first meal.  It is high in vitamins, protein, and heat.  You really can't go wrong with a meal like this...
I'm probably going to do this again for dinner...
Serves 4-5

Ingredients

1 cup dried black beans, soaked at least a few hours

5 cups water
1 bay leaf

1 chicken or vegetable bouillon cube

1 large chopped onion

1 can non GMO corn (yes that still exists!)
4 cloves garlic, grated

1 can chipotle chiles in adobo sauce, some chopped

1 chopped tomato
2 minced green chilis

1/4 tsp ground cumin

Juice from 1 lemon

1 Tbsp cracked black pepper

Garnish:
shredded red cabbage

chopped cilantro

chopped green onions
crumbled feta (or queso fresco if you have it)
diced avocado
extra chipotle chilis for their inner beauty
Eggs however you want them (over easy is my way)

Directions
1.  Put everything but the garnish in the slow cooker and set on low for 7-8 hours.  Remove bay leaf.

2.  Cook your eggs.

3.  Arrange your garnish directly in your bowl of beans, on a side plate, or even spoon the beans over your eggs and garnish.

Rules are for the weak...