Mexican Baked Eggs

  • 6 eggs
  • ½ of a diced jalapeno
  • 1 sm. Finely diced onion
  • 1 tsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. chili powder
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) black beans, drained
  • 1 can (4 oz.) diced green chiles
  • ¼ cup grated cheese
  • Chopped cilantro, for garnish
  • Tortillas, for serving
  • Sour cream, salsa, and/or guacamole, for topping

Preheat oven to 450º. Sautee onion, jalapeno, and spices until onions and jalapenos are tender. Add next 3 ingredients, and simmer for 20 min., or until slightly thickened. Using a spoon, make indentations in the bean mixture to crack the eggs into, one by one. Bake for 5 min., or until eggs are just beginning to set but still wet. Sprinkle w/ cheese, and then turn oven to broil. Broil for just a few min., until cheese is melted. Serve on tortillas w/ toppings.


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