Mexican Baked Eggs

Just out of the oven!

This recipe is dedicated to four people: 1) Mr. Bobby Burgess of Fairbanks, Alaska who liked this recipe so much that I thought immediately of him when I saw this one, 2) my boyfriend Jake, who loves black beans and who I knew would love to have this as his homecoming breakfast, 3) Ms. Rachael Sewards, author of this cooking blog and soon-to-be-mommy, who posted this recipe on her Facebook page where I saw it and snapped it up immediately like an eager puppy dog and 4) Greg over at Rufus’ Food and Spirits Guide who posted the original recipe that Bobby fell in love with. All four of you deserve major kudos for being awesome people who love good food!

Mexican Baked Eggs
1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar

1.Heat the oil in a pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
4.Add the tomatoes and black beans and bring to a boil.
5.Reduce heat and simmer until the sauce thickens, about 20 minutes.
6.Remove from heat and stir in the cilantro.
7.Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
8.Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
9.Top with the cheese and broil until it melts, no more than a minute or so.

Mexican Baked Eggs


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