This Mexican Baked Eggs on Black Beans dish can be prepared in one large casserole or in 6 individual ramekins. Accompany with fresh salsa and a mixed dark green salad for a simple, yet impressive brunch idea.
Recipe courtesy of Hello Canola and Patricia Chuey
Mexican Baked Eggs on Black Beans
Ingredients
- 1 Tbsp canola oil
- 3/4 cup minced onion
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp crushed red pepper flakes (or to taste)
- 19 oz can low sodium black beans, rinsed and drained
- 19 oz can low sodium diced tomatoes
- 6 eggs
- 1/2 cup grated Cheddar cheese
Instructions
- 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.
- 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).
- 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.
- 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.