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
Step 1In 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 2Add 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 3Lightly 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 4Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to desired doneness.
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
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