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Black Bean and Egg Bake

A hearty skillet dish combining black beans in spiced tomato sauce with baked eggs, topped with cotija cheese and cilantro.

Ingredients

Scale
  • 3 tablespoons olive oil.
  • 3 cloves garlic, chopped.
  • 1 medium yellow onion, chopped.
  • 2 tablespoons tomato paste.
  • 1 tablespoon chili powder.
  • 1/2 teaspoon ground cumin.
  • 1/2 teaspoon kosher salt.
  • 14.5 oz can petite diced tomatoes.
  • 4 oz can chopped green chiles.
  • 15 oz can black beans, drained.
  • 4 large eggs.
  • 1/4 cup cotija cheese.
  • 1 tablespoon cilantro.
  • 8 tortillas for serving.

Instructions

  1. Heat oven to 375°F.
  2. Sauté garlic and onion in oil 7-9 minutes until golden.
  3. Add tomato paste, spices, tomatoes, chiles and beans. Bring to simmer.
  4. Crack eggs into sauce, nestling them in.
  5. Cook uncovered 15-20 minutes until whites set but yolks still liquid.
  6. Top with cheese and cilantro, serve with warm tortillas.

Notes

Cook eggs to desired doneness.
Bean base can be made ahead.
Best served fresh.

  • Author: Chef Stella

Nutrition

  • Calories: 426
  • Fat: 20 g
  • Carbohydrates: 48 g
  • Protein: 18 g