Baked Mexican Eggs

How to Make

• 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!