Mexican baked eggs on black beans

This dish can be prepared in 6 individual ramekins or one large casserole.
Recipe and photo provided by
190 cal Serves 6
Prep time 0h 15m
Cook time 0h 50m
Total time 1h 5m
Baked eggs in ramekin dishes



  1. 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.
  2. 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).
  3. 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.
  4. 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

12 g
300 mg
356 mg
Total fat
9 g
Saturated fat
2.5 g
190 mg
19 g
5 g
5 g
Added sugars
0 g