Why do I love this? Because it’s healthy, hearty, fast, and you can almost certainly make it with things that you already have on hand. I made this on a Sunday night and my husband had — wait for it — thirds. He said, and I quote, “this doesn’t even taste like it’s vegetarian, it’s just delicious.” SCORE!
I found the recipe on the Closet Cooking Blog. It’s a standalone casserole-style dish (OK, I made it in a pie plate if you look closely) but if you want to jazz it up, serve it like I did with fresh sliced avocado, cheddar cheese and homemade pita chips, which are easy to make and have the added bonus of using up any leftover tortillas (corn or flour) you might have from making enchiladas.
To start, chop and saute your onions until translucent. Add the garlic, cumin and jalapeno; saute until fragrant, about a minute. If you want to make it hotter (we didn’t), add in some chipotle chili powder. Next, add the tomatoes, black beans, oregano, salt and pepper and bring the mixture to a boil.
Reduce the heat and simmer until the sauce thickens, about 20 minutes.
Remove from the heat and stir in the cilantro.
Mine came straight from the garden!
Place half of the mixture into a baking dish, top it with the eggs, and then spoon the remaining mixture around the eggs. You’re going to bake it at 350F for 5 to 8 minutes, just until the eggs set (your oven may take longer), and then throw it under the broiler with some cheese on top to brown.
To make the tortilla chips, simply cut a stack of corn or flour tortillas into wedges (I used 8-inch rounds, and cut up about four of them) and brush with olive oil. Spread on a baking sheet, sprinkle with kosher salt and a squeeze of fresh lime (you could also add cumin), and bake at 350 for 7-8 minutes.
Turn the pan around in the oven and give the chips a stir, then put the pan back in for just a couple more minutes until they are crisp but not burned. Let them cool briefly before serving.
Delicious, and baked instead of deep-fried.
Mexican Baked Eggs
- Olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin (more or less to taste
- jalapeno peppers to taste (I went light)
- 1 can fire-roasted diced tomatoes (or you could use fresh)
- 1 can black beans, rinsed and drained
- 1 teaspoon oregano
- salt and pepper to taste
- 1 handful cilantro, chopped
- 4 eggs
- 1/2 cup grated cheese like jack & cheddar or a Mexican blend
- Heat the oil in a pan over medium heat.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
- Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
- Reduce heat and simmer until the sauce thickens, about 20 minutes.
- Remove from heat and stir in the cilantro.
- Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
- Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
- Top with the cheese and broil until it melts, no more than a minute or so.