White Beans with Lime Chili Eggs

Canned beans and eggs, tarted up. Delicious. You could just poach the eggs, but the chewy edges of the fried eggs are tasty.

Ingredients:
2 cans white beans, undrained
4 eggs
1 medium onion, finely chopped
Olive oil
Fresh lime
Hot pepper flakes, salt and pepper

Directions:
In your cast iron skillet cook the onions in 3 tablespoons olive oil until slightly browned, several minutes. Add the beans and cook until the liquid is thickened. Turn off the heat, and use a potato masher or large spoon to mash the beans. Add fresh pepper and 1/2 teaspoon salt. Cover to keep warm.
In a large saucepan heat 4 tablespoons olive oil until glistening, then slide the pre-cracked eggs onto the oil. When the egg white start to brown, turn off the heat, add pepper flakes, then tilt the pan so you can ladle hot oil over the egg whites to finish cooking.
Serve the eggs over the beans with a squeeze of lime on each. (You can use lemon or vinegar too.)