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!
Servings: 2 people
Calories: 554kcal
Recipe printed from www.easycheesyvegetarian.com
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.