Mexican baked eggs on black beans
This dish can be prepared in 6 individual ramekins or one large casserole.
190 cal
Serves 6
Prep time
0h 15m
Cook time
0h 50m
Total time
1h 5m
Ingredients
Directions
-
Step 1
In large saucepan, heat canola oil over medium heat. Add onion and sauté for about 5 minutes. Add chili powder, cumin and red pepper flakes and stir for 2 minutes. If you like it extra spicy, add more red pepper flakes to taste. -
Step 2
Add black beans and tomatoes. Stir. Bring to a simmer, cover and cook for 15-30 minutes until thickened to desired texture. While mixture cooks, preheat oven to 350 °F (180 °C). -
Step 3
Lightly brush 6 ramekins (placed on a baking sheet) or one 2 quart (2.25 L) casserole dish with canola oil or cooking oil spray. Mash bean mixture well and evenly divide amongst the dishes. Make a shallow hole in the middle of each one. -
Step 4
Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to desired doneness.
Nutritional information
Per serving: 1 egg and ¾ cup (175 mL) bean mixture
- Calories
- 190
- Protein
- 12 g
- Sodium
- 300 mg
- Potassium
- 356 mg
- Total fat
- 9 g
- Saturated fat
- 2.5 g
- Cholesterol
- 190 mg
- Carbohydrates
- 19 g
- Fibre
- 5 g
- Sugars
- 5 g
- Added sugars
- 0 g
