Easy Black Bean and Egg Bake (Print version)
Saucy black beans, tomatoes, green chiles, and baked eggs come together in one skillet in about 30 minutes.
# Ingredients:
For the bean base
01 -
3 tablespoons olive oil
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, chopped
04 -
2 tablespoons tomato paste
05 -
1 tablespoon chili powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon kosher salt
08 -
1 (14.5 oz / 411 g) can petite diced tomatoes, undrained
09 -
1 (4 oz / 113 g) can chopped green chiles
10 -
1 (15 oz / 425 g) can black beans, drained and rinsed
For finishing
11 -
4 large eggs
12 -
1/4 cup (30 g) crumbled cotija cheese
13 -
1 tablespoon chopped fresh cilantro
14 -
8 warm corn tortillas, for serving
15 -
Lime wedges and hot sauce, optional
# Instructions:
01 -
Preheat the oven to 375°F. Set out an oven-safe 10-inch skillet.
02 -
Heat the olive oil in the skillet over medium heat. Add the onion and garlic and cook for 7-9 minutes, stirring often, until softened and lightly golden.
03 -
Stir in the tomato paste, chili powder, cumin, and salt. Cook for 1 minute, stirring, until the paste darkens slightly and smells savory.
04 -
Add the diced tomatoes with their juices, green chiles, and black beans. Bring to a simmer and cook for 3-5 minutes, until thick but still saucy.
05 -
Make 4 shallow wells in the bean mixture. Crack 1 egg into each well and spoon a little sauce around the whites without covering the yolks.
06 -
Transfer the skillet to the oven and bake for 12-18 minutes, until the egg whites are set and the yolks are cooked to your liking. Sprinkle with cotija and cilantro. Serve hot with warm corn tortillas, lime, and hot sauce if desired.
# Good to know:
01 -
Best served right away while the eggs are tender.
02 -
The bean base can be made up to 3 days ahead.
03 -
Use corn tortillas to keep the meal gluten-free.