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Saturday, September 24, 2011

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chilies, and Cilantro

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My runny-yolk egg obsession continues! I had a can of black beans on hand and was looking for a new recipe to try when I stumbled upon this one for Mexican Baked Eggs with Black Beans. It reminded me of a combination of Shakshuka and the Breakfast Tortilla Strata, two meals Ryan and I both really liked. Though this takes a bit of prep work, it’s all incredibly simple and the whole meal comes together in just over 30 minutes. Ryan was actually the chef behind this one. I worked alongside of him in the kitchen on a yummy quickbread (coming soon) while he prepped this weekend lunch for us.

Served with sour cream and cilantro (I forgot to add this before I took the picture), this makes for a good anytime meal. If it’s a little too savory for your breakfast tastes, enjoy it for lunch or dinner…you could even dip tortilla chips in it! The dish has a kick thanks to the green chilies—don’t use the whole can if you’re sensitive to spice.

It goes without saying that the runny yolks mixing in with the other ingredients were my favorite part. Am I pathetic for already being sad about the (FUTURE) day I’m pregnant and have to stop eating runny yolks for a few months?!

Are you runny yolk obsessed? Any recipes I should know about?

One Year Ago: Cooking Lobster and Shucking Oysters
Two Years Ago: Apricot Bran Bread

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chilies, and Cilantro
from Kalyn's Kitchen
-1 small onion, finely diced
-1-2 tsp olive oil
-1/2 tsp cumin
-1/4 tsp chile powder
-1 can (14.5 oz) tomatoes with juice (preferably petite diced)
-1 can (15 oz.) black beans, rinsed and drained well
-1 can (4 oz.) diced green chiles (alternately--use 1 can of diced tomatoes with green chilies already included)
-4-6 eggs
-1/4-1/2 cup grated cheese (I used monterrey jack)
-chopped cilantro for garnish

1. Preheat oven to 450F. Spray a medium-sized casserole dish with cooking spray (could also make in individual ramekin/gratin dishes).
2. Heat olive oil in a frying pan with deep sides and saute onions for 2-3 minutes. Add cumin and chile powder and saute for an additional 2-3 minutes. Add tomatoes with juice, drained black beans, and diced green chilies to the pan with onions. Allow to cook at a low simmer for 20 minutes, until the mixture is slightly thickened.
3. Spoon half of the mixture into prepared casserole dish. Carefully break the eggs on top of the tomato-bean mixture before spooning the rest of the mixture around the eggs, avoiding the yolk.
4. Bake at 450F for 10-15 minutes, until eggs are set but still fairly wet looking. Remove dish, sprinkle with cheese, and return to oven for 5-10 minutes, until cheese has melted but yolks are still soft.
5. Serve hot topped with cilantro. Can also serve with sour cream, salsa, and/or tortillas for dipping.

This post is linked to Eat at Home.