Mexican baked eggs on black beans

Name: Mexican baked eggs on black beans
Cuisine: Mexican, Latin American, American
Ingredients: 190; 1 Tbsp (15 mL) canola oil; ¾ cup (175 mL) minced onion; 1 tsp (5 mL) chili powder; ½ tsp (2 mL) ground cumin; ½ tsp (2 mL) crushed red pepper flakes (or to taste); 1 (19 ounces/541 mL) can low sodium black beans, rinsed and drained; 1 (19 ounces/541 mL) can low sodium diced tomatoes; 6 eggs; ¼ cup (60 mL) grated Cheddar cheese

6 steps

Updated at: Thu, 05 Oct 2023 15:05:31 GMT

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Ingredients

6 servings

190

15mlcanola oil

¾ cuponion

minced

5mlchili powder

2mlground cumin

½ tspcrushed red pepper flakes

or to taste

1 x 19 ouncescan low sodium black beans

rinsed and drained

1 x 19 ouncescan low sodium diced tomatoes

6eggs

¼ cupCheddar cheese

grated

Instructions

Step 1

In large saucepan, heat canola oil over medium heat. Add onion and sauté for about 5 minutes. Add chili powder, cumin and red pepper flakes and stir for 2 minutes. If you like it extra spicy, add more red pepper flakes to taste.

Step 2

Add black beans and tomatoes. Stir. Bring to a simmer, cover and cook for 15 – 30 minutes until thickened to desired texture. While mixture cooks, preheat oven to 350°F (180°C).

Step 3

Lightly brush 6 ramekins (placed on a baking sheet) or one 2 quart (2.25 L) casserole dish with canola oil or cooking oil spray. Mash bean mixture well and evenly divide amongst the dishes. Make a shallow hole in the middle of each one.

Step 4

Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to desired doneness.

Step 5

Notes

Step 6

This dish can be prepared in one large casserole or in 6 individual ramekins.