Mexican Baked Eggs
Stan's favorite
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salsa (optional)
- sour cream (optional)
- 1/2 tsp cumin
- 2 tsp olive oil
- 1/4 tsp chili powder
- tortillas
- 1 15 oz can black beans drained and rinsed
- chopped cilantro (optional)
- 1 sm onion chopped
- 1/2 jalapeno pepper diced (optional)
- 1 15 oz can fire-roasted tomatoes undrained
- 1 4 oz can diced mild green chiles
- 1 or 2 eggs, per person
- 1/2 cup grated cheese (i like 4-cheese mex blend)
- Carbohydrate 37.1652183345799 g
- Cholesterol 16.7000000127366 mg
- Fat 7.98302916947552 g
- Fiber 7.37275849326452 g
- Protein 13.1247491695961 g
- Saturated Fat 3.6707170022057 g
- Serving Size 1 1 Serving (167g)
- Sodium 264.494833534707 mg
- Sugar 29.7924598413154 g
- Trans Fat 0.737372583613363 g
- Calories 267 calories
Preheat oven to 450. Pour beans into strainer, rinse and drain. Heat olive oil in deep pan, saute onions (and jalapeno, if using) about 2 minutes. Add cumin and chili powder, saute 2-3 minutes more. Add tomatoes with juice, chopped chilies, and beans to onion mixture. Simmer slowly, about 20 minutes, or til thickened slightly. Use a spoon to make indentations crack egg into each "pocket." Place pan in oven (wrap handle with foil if not ovenproof) for about 5 minutes (until eggs are starting to look set but are still fairly wet looking). Remove pan from oven, change setting to Broil Sprinkle cheese over top, broil about 2 minutes, til cheese is melted and yolks are still soft. Serve hot, with tortillas and optional toppings as desired.
