mexican baked eggs

Baked Eggs A La Mexicana

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4
Serve these hearty and flavorful baked eggs for brunch or breakfast and enjoy the wonderful combination of eggs, tomatoes, chiles and black beans.

These simply delicious baked eggs get their "a la Mexicana" name from the sauce I used in the recipe. Cooking "a la Mexicana" typically refers to a sauce made with a green chile, white onion and red tomatoes. It represents the red, green and white colors of the Mexican flag. And it also happens to be a wonderful combination of flavors that you can pair with beef, shrimp, and much more. In addition to my red, white and green ingredients, I added black beans to my baked eggs. This gave me a hearty and really flavorful breakfast with just the right amount of spice. If you don't like spicy, skip the chile. Your dish won't be "a la Mexicana" anymore, but I promise it will still be delicious!

It's also a beautiful looking plate of food to present to your guests for breakfast or brunch! You can make this dish in a skillet or present it in individual ramekins, as I did here. Watch your guests mix it all together, letting the gooey yolk mix with the other ingredients  (I like my yolks runny) before taking that first bite, closing their eyes in satisfaction, and giving you a huge smile. That was the reaction I got when I first made this dish!

I don't know why I don't make baked eggs more often. It's a healthy morning meal, and this recipe is low in fat but high in protein, thanks to the beans and eggs. Serve with a side salad if you're brunching, or warm tortillas, and enjoy!

Ingredients

  • 1 medium white onion minced
  • 1 18 oz can black beans
  • 1 cup Roma tomatoes diced
  • ¼ cup green chiles diced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • salt and pepper to taste
  • 4 eggs
  • 2 tablespoon canola oil
  • cilantro chopped, for garnish

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Directions

  1. Preheat oven to 350º F.
  2. In a medium pan, heat canola oil to medium heat. Add onions, chili powder and cumin and cook for 7-8 minutes.
  3. Add black beans, green chiles and tomatoes, and cook for 10 minutes more.
  4. Brush 4 ramekins with canola oil.
  5. Divide the black bean and tomato mixture evenly into the 4 ramekins. Make a hole in the middle of each one.
  6. Crack one egg on top of each dish. Baked for 15 minutes or until egg is cooked to desired consistency.
  7. Remove from oven and top with fresh cilantro.
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