mexican baked eggs

i'm starting to think that eggs really are the perfect meal. they're great for breakfast, lunch or dinner. they cook fast and can be cooked a number of different ways. these eggs get a bonus: make the beans and tomatoes once for a weekend breakfast and a weeknight dinner.

i saw this recipe last christmas, amidst a flurry of sugar and chocolate, and bookmarked it for later. needless to say, the recipe and thought got lost in the back of the bin, with other layer cakes and elaborate dishes. until last sunday. when i wanted something more substantial than a bowl of cereal for breakfast. these eggs were just the thing i was looking for. the only thing missing was a thin slice of avocado to top it off.

looking for more tasty ways to prepare eggs?
poached egg with avocado and fresh pico de gallo
weekend breakfast bowls
potato frittata
italian eggs
 
mexican baked eggs
adapted from kalyn's kitchen
30 minutes, serves 4 to 6

i split this into two meals. on sunday morning, i split the bean mixture in half and baked it with four eggs. later that week, i heated up the rest of the beans and folded them into an omelet. both ways were delicious.

1 small onion, diced
4 cloves of garlic, minced 
1/2 teaspoon ground cumin
1 teaspoon dried oregano

15 ounces black beans, rinsed and drained
14.5 ounce can diced tomatoes 
8 eggs
1/2 cup grated cheddar cheese

1. grease one large or two small casserole dishes and set aside.
2. coat the bottom of a medium saute pan with olive oil and set over medium heat. add the onion and garlic and saute until starting to soften, about five minutes.
3. stir in the cumin and oregano and cook, stirring constantly, about two minutes.
4. add the black beans and diced tomatoes. simmer about 10 minutes, or until thickened. 
5. preheat your oven to 450F.
6. divide half of the beans evenly among the casserole dishes you're using. sprinkle with cheese and crack as many eggs as you would like on top of the beans. spoon the rest of the beans around the eggs.
7. bake for about 5 minutes for soft eggs or 10 minutes for hard eggs. turn your oven to broil and cook an additional two minutes. serve with toast or tortillas.

2011.09.12 this was the Slow Roasted Italian's pick for the secret recipe club!