Southwestern Baked Eggs

Name: Southwestern Baked Eggs
Yield: 2
Cuisine: Mexican
Ingredients: 4 pieces Egg (4 eggs); 1 piece Yellow Onion (1 small onion (or half a larger onion)); 1 piece Bell Pepper (1 bell pepper); 4 cloves Garlic (4-5 cloves of garlic — up to 5); 1 tbsp Olive Oil (1-2 tablespoons olive oil — up to 2); 1 pinch Black Beans (one can cooked black beans (15 oz.)); ¼ tsp Cumin Seeds (¼ teaspoon cumin); ¼ tsp Cayenne Pepper (¼ teaspoon cayenne); 2 tbsp Heavy Cream (2 tablespoons cream ( or almond milk)); 4 pieces Cherry Tomato (4-5 cherry tomatoes — up to 5); 1 tbsp Cilantro (1-2 tablespoons cilantro (chopped) — up to 2); 0 pieces Salted Nacho Chips (corn tortilla chips ( for serving))

Southwestern Baked Eggs (Mexican)

Mexican

Servings2

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Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1First chop up the onion, bell pepper, and garlic. Drain the black beans from the can. In a large skillet, heat the olive oil over medium heat. Sauté the onion and bell pepper until the onion begins to soften. Add in the garlic and cook for another minute. Then throw in the beans, cumin, and cayenne, and cook just until everything is hot.
2In two oven-safe dishes, divide the veggie and bean mixture evenly. Make two small nests in the mixture. Carefully crack the eggs and pour them into the nests, keeping the yolks intact.
3Drizzle the cream or almond milk over the eggs. This helps to keep the egg whites from drying out while baking. Sprinkle with a little salt and pepper. Bake at 375°F for 12-15 minutes, until the egg whites are just set. Once you pull the eggs out of the oven, they will still continue to bake, so don’t let them bake too long or you won’t get those delicious runny yolks.
4Top with a few chopped cherry tomatoes and cilantro. I like to serve these with tortilla chips for dipping into the mixture because it’s almost like breakfast nachos that way. You could also top these with salsa, sour cream, fresh avocado, guacamole, jalapeño, or shredded cheese.