Mexican Baked Eggs with Black Beans and Tomatoes

Mexican Baked Eggs with Black Beans and Tomatoes (from A Little Bit Crunchy A Little Bit Rock and Roll)

(originally from Katlyn's Kitchen)


1 onion, finely diced

2 teaspoons olive oil

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 (14.5 oz.) can petite diced tomatoes, with juice

1 (15 oz.) can black beans, rinsed and drained (I used cooked dried beans)

1 (4 oz.) can diced green chilies (I roasted a poblano)

4-6 eggs

1/2 cup grated cheese (I used pepper jack)

fresh chopped cilantro


Preheat oven to 450F.  Grease 4 to 6 small gratin dishes with oil.  


Heat the oil in a skillet and cook the onion for about 2 minutes.  Add the cumin and chili powder and saute 2-3 more minutes.  Add the tomatoes and juice, drained beans, and green chiles and let simmer on low heat for about 20 minutes. 


Divide the mixture between the gratin dishes, make a well in the center and crack an egg into each one.  


Bake for about 5 minutes, or until the eggs begin to set.  Sprinkle with cheese and continue to bake for about 3 minutes or until the yolk is soft set.


Top with cilantro and serve with warm tortillas. 


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