Mexican Baked Eggs
This one-pan Mexican baked eggs dish is a fun Mexican spin on Shakshuka, a North African dish. Eggs are baked on a bed of tomatoes, onion, black beans, and amazing Mexican flavors, served on their own or piled on a tortilla in this amazing 30-minute meal.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic
- 1 onion
- 1 jalapeno
- 1 red bell pepper finely diced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp chipotle in adobo finely chopped
- ⅓ cup black beans
- 4 eggs
Garnish
- 2 tbsp queso fresco (or feta)
- ½ avocado
- ½ jalapeno thinly sliced
- 3 tbsp chopped cilantro
- Lime wedges
Instructions
- Preheat the oven to 375 degrees Farenheit
- Heat the olive oil in a large cast iron skillet on medium heat. Add in the red pepper, garlic, onion and jalapeno and cook for 4 minutes until the onion begins to soften.
- Stir in the paprika, cumin, salt, can tomatoes, tomato paste, chipotle in adobo and black beans. Bring to a simmer and cook for 8 minutes
- Using the back of a slotted spoon, create 4 wells in the sauce. Crack an egg into each well, cover with a lid and cook for 4-5 minutes until the whites are set and the yolks are still runny. Garnish with feta, avocado, salsa and jalapeno and scoop each egg and sauce onto a warmed tortilla.