Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

14 Mar

Husband and I had celebrated our 10 year anniversary this past New Year’s Eve. And to celebrate we had booked a trip to ice lam for March without our little people. Hence the lack of posting last week. Iceland was gorgeous! We had a great time and can’t wait to go back one day!

I made this a day or two before we left for out trip and it was delicious! I baked it a little too long so the eggs had set too much, but it was still really good! Yum!

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Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Ingredients:
1 small onion, finely diced
1-2 tsp. olive oil, depending on the pan
1/2 tsp. ground cumin
1/4 tsp. chile powder
1 can (14.5 oz.) tomatoes with juice (preferably petite dice tomatoes)
1 can (15 oz.) black beans, rinsed and drained well
1 can (4 oz.) diced green chiles
4 – 6 eggs
1/4 – 1/2 cup grated mexican blend cheese
chopped cilantro for garnish (optional)

Instructions:
Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.

Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Chile powder and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.

Decide whether you’re making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.

Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.

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One Response to “Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro”

  1. Liz Mackie March 14, 2014 at 7:28 pm #

    Thank you and have a Great Weekend!

    From: ilonaskitchen >To: lizzm@att.net >Sent: Friday, March 14, 2014 4:00 PM >Subject: [New post] Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro > >ilonaskitchen posted: “Husband and I had celebrated our 10 year anniversary this past New Year’s Eve. And to celebrate we had booked a trip to ice lam for March without our little people. Hence the lack of posting last week. Iceland was gorgeous! We had a great time and can'” >

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