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Name: Mexican Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: not set
Ingredients: 1 15 oz can Black beans drained and rinsed; 1 sm onion chopped; 1/2 Jalapeno Pepper diced (optional); 2 tsp Olive oil; 1/2 tsp cumin; 1/4 tsp chili powder; 1 15 oz can Fire-roasted tomatoes undrained; 1 4 oz can diced mild green chiles; 1 or 2 eggs, per person; 1/2 cup grated cheese (I like 4-cheese Mex Blend); chopped cilantro (optional); sour cream (optional); salsa (optional); tortillas

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INGREDIENTS

1 15 oz can Black beans ; drained and rinsed
1 sm onion ; chopped
1/2 Jalapeno Pepper ; diced (optional)
2 tsp Olive oil
1/2 tsp cumin
1/4 tsp chili powder
1 15 oz can Fire-roasted tomatoes ; undrained
1 4 oz can diced mild green chiles
1 or 2 eggs, per person
1/2 cup grated cheese ; (I like 4-cheese Mex Blend)
chopped cilantro ; (optional)
sour cream ; (optional)
salsa ; (optional)
tortillas

INSTRUCTIONS

Preheat oven to 450.

Pour beans into strainer, rinse and drain.

Heat olive oil in deep pan, saute onions (and jalapeno, if using) about 2 minutes. Add cumin and chili powder, saute 2-3 minutes more.

Add tomatoes with juice, chopped chilies, and beans to onion mixture. Simmer slowly, about 20 minutes, or til thickened slightly.

Use a spoon to make indentations crack egg into each "pocket."

Place pan in oven (wrap handle with foil if not ovenproof) for about 5 minutes (until eggs are starting to look set but are still fairly wet looking).

Remove pan from oven, change setting to Broil

Sprinkle cheese over top, broil about 2 minutes, til cheese is melted and yolks are still soft.

Serve hot, with tortillas and optional toppings as desired.

NOTES

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Mexican Baked Eggs

1 15 oz can Black beans drained and rinsed
1 sm onion chopped
1/2 Jalapeno Pepper diced (optional)
2 tsp Olive oil
1/2 tsp cumin
1/4 tsp chili powder
1 15 oz can Fire-roasted tomatoes undrained
1 4 oz can diced mild green chiles
1 or 2 eggs, per person
1/2 cup grated cheese (I like 4-cheese Mex Blend)
 chopped cilantro (optional)
 sour cream (optional)
 salsa (optional)
 tortillas

Preheat oven to 450.
Pour beans into strainer, rinse and drain.
Heat olive oil in deep pan, saute onions (and jalapeno, if using) about 2 minutes. Add cumin and chili powder, saute 2-3 minutes more.
Add tomatoes with juice, chopped chilies, and beans to onion mixture. Simmer slowly, about 20 minutes, or til thickened slightly.
Use a spoon to make indentations crack egg into each "pocket."
Place pan in oven (wrap handle with foil if not ovenproof) for about 5 minutes (until eggs are starting to look set but are still fairly wet looking).
Remove pan from oven, change setting to Broil
Sprinkle cheese over top, broil about 2 minutes, til cheese is melted and yolks are still soft.
Serve hot, with tortillas and optional toppings as desired.

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 3 Servings

Calories: 267
Calories from Fat: 72 (27%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.2g
Cholesterol 16.7mg		5 %
Sodium 264.5mg		9 %
Potassium 650mg		17 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 29.8g
Protein 13.1g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 267

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