Black Bean Cakes-n-Eggs

Adapted from Cooking Light magazine

2 tablespoons your favorite oil
5 large eggs
1 (15-ounce) can black beans, rinsed and drained
1/2 cup panko, divided
1/4 cup finely chopped green garlic
2 tablespoons chopped fresh parsley
3/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper

Place 1 tablespoon oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, garlic, and next 4 ingredients in a bowl.
Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into 4 patties and dredge in panko. Heat a cast iron skillet over medium-high heat. Add 1-1/2 teaspoons oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.
Arrange 1 serving sauteed greens, 1 black bean patty, and 1 egg on each of 4 plates.
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