Mexican Baked Eggs

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These Mexican baked eggs are the perfect brunch for a lazy Sunday morning!

They’re essentially a combination of shakshuka and huevos rancheros – and if you don’t know what either of those things are, here’s a quick overview of these Mexican baked eggs:

baked eggs + a simple bean chilli + crispy cheese

It’s such a good combo!

The eggs soak up heaps of incredible flavour from the chilli – it’s so good served with a soft tortilla to mop up the plate.

Mexican baked eggs in a frying pan, topped with melted cheese and cilantro.

This is such an easy recipe to prepare, and you can put your own spin on things by using different veggies in the vegetarian chilli, or finishing your plate with different toppings (I love some freshly sliced avocado!).

I’ll admit, the ingredients list isn’t the shortest, but don’t let that put you off – it’s really just a case of chucking everything into a pan and letting it all bubble away nicely (the perfect one pot meal). You can always use leftover chilli from the night before to speed things up, if you have some!

❤️ Why You’ll Love This Recipe

  • It’s pretty healthy, made with a variety of wholesome ingredients that will bring heaps of flavour to your baked eggs.
  • Just like with all my favourite Tex-Mex recipes, these Mexican baked eggs can be topped with sliced avocado, fresh cilantro, hot sauce, salsa, or any other tasty topping you like.
  • This is such a versatile dish, as it’s just as good for brunch as it is for dinner. It’s great for serving to guests too!
  • The vegetables in the simple bean chilli can easily be swapped depending on what you have in the fridge. It’s a great fridge-clearer!
  • To make the recipe even quicker to make for breakfast, use leftover chilli from your dinner the night before (it’s arguably even better the next day anyway!)

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

Ingredients for Mexican baked eggs with text overlay.
  • eggs
  • black beans – I always use canned, for convenience.
  • tinned tomatoes
  • vegetables – I used sweetcorn, red pepper and onion.
  • pickled jalapeños (if you like a bit of heat)
  • garlic
  • grated cheese – I used cheddar
  • spices (cumin and smoked paprika)
  • fresh cilantro (coriander), to garnish

Becca’s Top Tip

If you’re serving this as a light breakfast, or as part of a wider brunch buffet, one egg per person should be enough, so the recipe will serve 4. Or, if you’re serving it on its own as a more substantial lunch, opt for 2 eggs per person (so the recipe will serve 2 people).

🔪 Equipment

An oven-safe frying pan is ideal for this recipe, because it can initially be used on the stove top to make the chilli, then transferred to the oven to bake the eggs. If you don’t have a suitable pan, you’ll need to transfer the mixture to an oven-safe dish for baking.

In my experience, it’s worth spending a little more for good quality frying pans, which will last for years. This one on Amazon UK / Amazon US is from the same brand as the ones I use and love. It’s nice and deep, safe to use in the oven and dishwasher, and also comes with a lid, which makes it even more versatile.

An oven-safe non-stick frying pan with a lid, on a white background.

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Sweetcorn, pepper and onion cooking in a frying pan.

Step 1: Begin to sauté your choice of vegetables – I used sweetcorn, peppers and onions.

Spiced vegetables cooking in a frying pan.

Step 2: Add garlic, spices, and some jalapeño peppers.

Tomato and bean chilli cooking in a frying pan.

Step 3: Add black beans and canned tomatoes.

Eggs cracked on top of bean chilli in a pan.

Step 4: Make 4 dips in the chilli mixture, and crack in the eggs.

Mexican baked eggs in a frying pan, topped with melted cheese.

Step 5: Cover with grated cheese, and bake until the eggs are cooked to your liking.

Becca’s Top Tip

I’m not a huge fan of runny eggs, so I baked my eggs for a little longer than you might want to – about 20 minutes. If you prefer a runny yolk, check them after just 10-15 minutes in the oven.

💭 Recipe FAQs

What is shakshuka?

Shakshuka is a popular Middle Eastern and North African dish that consists of eggs poached in a tomato-based sauce. It’s typically served for breakfast or brunch. This version puts a Tex-Mex spin on the recipe, by swapping the tomato sauce for a bean chilli.

What are huevos rancheros?

Huevos Rancheros (Spanish for ‘ranch-style eggs’) is a classic Mexican breakfast dish that typically consists of fried eggs served on a warm tortilla, topped with a tomato-based sauce, and accompanied by refried beans, rice, and avocado.

Can I prepare this recipe in advance?

You could definitely prepare the bean chilli in advance – it’s the kind of thing that’s arguably better after being reheated anyway! Then add the eggs and bake just before serving.

Can I reheat any leftovers?

Yes, but the eggs could end up becoming overcooked, with hard yolks. It’s better to just cook as many eggs as you know you’ll eat. Any leftover chilli mixture can then be reheated with additional eggs next time.

A portion of Mexican baked eggs in a bowl, with bean chilli and flour tortillas.
Mexican baked eggs topped with melted cheese.

Mexican Baked Eggs

These Mexican baked eggs, cooked in a simple bean chilli, are a cross between shakshuka and huevos rancheros – a great Sunday morning brunch!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 8 votes
Print Pin Comment
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 554kcal
Author: Becca Heyes

Ingredients

  • 1 Tablespoon oil
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 50 g (~ 1/3 cup) sweetcorn kernels (I used frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • Few pieces pickled jalapeños, chopped (optional)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin (~ 1 1/3 cups) chopped tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 eggs
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • Fresh coriander (cilantro), to serve

Instructions

  • Heat the oil in a frying pan. If you have an oven-safe pan, that’s ideal – otherwise, you will just need to transfer the mixture to an oven-safe dish later.
  • Add the chopped onion, pepper and sweetcorn to the pan, and cook over a medium heat for 5 minutes, until softened.
  • Add the cumin and paprika, along with the minced garlic and the chopped jalapeños, if using. Cook for a couple more minutes.
  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the black beans and chopped tomatoes, as well as some salt and pepper. Mix to combine, bring to a simmer and allow to cook for 5 more minutes.
  • If your frying pan isn’t oven-safe, transfer the mixture to a baking dish.
  • Make 4 small dips in the bean mixture, and crack in the 4 eggs. Sprinkle with grated cheese, and place in the oven for between 10 and 20 minutes, until the eggs are cooked to your liking. I cooked mine for 20 minutes, as I like a firm egg yolk. If you prefer a runny yolk, check them after 10-15 minutes. Serve immediately, topped with fresh coriander (cilantro), if desired.

Notes

I’ve said this recipe will feed 2 people, which accounts for 2 eggs per person. It’s a generous portion – if you’re serving the dish as a light breakfast, or as part of a wider brunch spread, one egg per person will be enough (it’s pretty filling!), and the recipe will serve 4.

Nutrition

Nutrition Facts
Mexican Baked Eggs
Amount Per Serving (1 portion)
Calories 554 Calories from Fat 233
% Daily Value*
Fat 25.9g40%
Saturated Fat 9.2g46%
Cholesterol 354mg118%
Sodium 1071mg45%
Potassium 1306mg37%
Carbohydrates 55g18%
Fiber 15.4g62%
Sugar 7.7g9%
Protein 31.7g63%
Calcium 343mg34%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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5 from 8 votes (5 ratings without comment)

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14 Comments

  1. Hi, just wanted to say I came across your website while searching for some vegetarian recipes and made “Mexican baked eggs” yesterday, even my meat-loving other half was impressed with it, it was absolutely delicious and I’ll most definately make it again! The only difference I made was fresh tomatoes instead of canned and I did make it in individual containers, not to be fancy, but for the ease of serving! Really look forward to trying some of your other recipes, your website is an inspiration and the photos are stunning!!

  2. Thanks so much for sharing this on Manic Monday, it sounds amazing!!! I have it pinned so I can give it a try :)

  3. I’m with ya on the house that looks like a bull ran through it…I have all sorts of laundry to do and definitely need to spend some time re-organizing after all of the holiday festivities. Your baked eggs look absolutely delicious! I’ve never tried baking eggs and this would be such a nice change up to our breakfasts! Will definitely be trying your recipe :)