Baked Mexican Eggs

5m
Prep Time
30m
Cook Time
35m
Ready In


"This is such nice breakfast/brunch dish. I serve these individually in gratin dishes; or a small soup crock also works very well. Easy and quick to prepare too. The garnish for me, is the best part - fresh avocado, cilantro, lime; and, warm corn tortillas. For this recipe; I do make a special trip to my local Mexican market to get fresh corn tortillas - definitely worth it. This makes 3-4 individual gratin dishes."

Original is 3-4 servings
  • BEANS
  • EGGS & TOPPINGS

Nutritional

  • Serving Size: 1 (472.1 g)
  • Calories 761.1
  • Total Fat - 21.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 178.3 mg
  • Sodium - 372.9 mg
  • Total Carbohydrate - 104.2 g
  • Dietary Fiber - 28.2 g
  • Sugars - 8.7 g
  • Protein - 44.7 g
  • Calcium - 351.6 mg
  • Iron - 9.2 mg
  • Vitamin C - 33 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Beans and Tomatoes ... Add the olive oil to a medium pot; and, bring to medium heat. Add the onions, a pinch of salt and pepper; and saute for 3-4 minutes just until tender. Then, add the garlic, cumin, and chili powder; stir, and cook another minute. Add the broth, tomatoes, black beans, olives; and mix until well combined. Season with salt and pepper to taste; then, reduce to low heat, and simmer 15-20 minutes.

Step 2

Eggs ... I like to serve these in small individual gratin dishes; or small soup crocks. Although, a pie plate or cast iron pan can also be used if you don' have any individual dishes. Spray the dishes with a non-stick spray; then, add approximately 3/4-1 cup of the bean tomato mixture to each dish. Depending on the size of the dishes, you may end up using 3-4 dishes.

Step 3

Press a small indentation in the beans and tomatoes; and add the egg. I always crack the egg in a small bowl first; then, add it to the beans and tomatoes (it prevents any egg shells or broken yolks in your dish). Make sure to season with salt and pepper.

Step 4

Bake ... Add the dishes to the middle shelf, in a preheated 450 degree oven. Bake for 5-8 minutes - just until the whites are set (the yolk is still not completely cooked). Remove the dishes from the oven, turn the oven to broil; and, top each dish with cheese. I like to sprinkle the cheese around the yolk. Back in the oven (I usually use the 2nd shelf down from the broiler), for another 2-3 minutes until the yolk is set; but still runny, and the cheese is melted.

Step 5

Tortillas ... Wrap your tortillas in foil; and bake along side eggs - just to warm them up.

Step 6

Finish and Serve ... Top each dish with 3-4 avocado slices, cilantro, a squeeze of lime; and, don't forget the warm tortillas. Serve with a minted fruit salad and ENJOY!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for canned tomatoes with green chilies, as they will add a nice smoky flavor to the dish.
  • Choose ripe avocados, as they will add a nice creaminess to the finished dish.

  • Instead of black beans, use pinto beans. Pinto beans have a mild flavor and creamy texture, which will provide an interesting contrast to the tomatoes and other ingredients in the dish.
  • Instead of white cheddar cheese, use feta cheese. Feta cheese has a salty, tangy flavor which will add a nice complexity to the dish.

Vegetarian Version Replace the chicken broth with vegetable broth, and omit the eggs. Instead of eggs, top the dish with some crumbled feta cheese and bake as directed. Serve with a side of fresh guacamole.


Mexican Version Replace the chicken broth with a can of enchilada sauce, and omit the eggs. Instead of eggs, top with a mixture of cooked black beans, diced tomatoes, and shredded cheese. Bake as directed. Serve with crispy tortilla chips and a dollop of sour cream.


RECOMMENDED DISH TITLE: Minted Fruit Salad

RECOMMENDED DISH DESCRIPTION: This light and refreshing Minted Fruit Salad is the perfect accompaniment to the Baked Mexican Eggs. The combination of fresh pineapple, mango, and strawberries is sweet and flavorful, and the addition of fresh mint adds an unexpected zing. It's a great way to balance out the savory flavors of the eggs.


RECOMMENDED DISH TITLE: Roasted Sweet Potatoes

RECOMMENDED DISH DESCRIPTION: Roasted sweet potatoes are a delicious side dish that pairs perfectly with the Baked Mexican Eggs. The sweet potatoes are roasted until they are lightly browned and caramelized, giving them a slightly sweet and smoky flavor. The sweetness of the potatoes complements the savory flavors of the eggs, creating a balanced and flavorful meal.




FAQ

Q: What kind of tortillas should I use for this recipe?

A: I recommend using fresh corn tortillas for this recipe. You can find them at most Mexican markets. They are definitely worth the extra effort!



Q: How do I store the tortillas?

A: To store the tortillas, wrap them in a damp paper towel, place them in a plastic bag, and store in the refrigerator. This will help keep them fresh for up to a week.

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Fun facts:

The Mexican dish of Baked Mexican Eggs is said to have originated in the 16th century when Spanish conquistadors introduced the combination of eggs and tomatoes to the Aztecs.

The famous Mexican artist Frida Kahlo was known to enjoy this dish for breakfast, and it is said to have been her favorite.