For the last little while I have had some pretty big cravings for Mexican flavours and over the weekend I certainly did indulge them. Although the salmon tacos with blueberry salsa were really good, they did not completely satisfy my cravings and I was looking for more. With dinners and lunches already planned for the week that left breakfasts and I knew just the dish to make! I came across this recipe for Mexican baked eggs on Kalyn’s Kitchen a while ago and as soon as I saw it I knew that I would have to make it as it uses so many of my favourite Mexican ingredients and flavours!
In addition to being nice and simple and easy, this recipe is also really tasty! You start by making a sauce with a base of onions, garlic, cumin and chipotle chili powder which is filled out with the tomatoes and black beans and finally finished off with some fresh cilantro. This sauce is then poured into a baking dish and topped with eggs and cheese and then it is baked in the oven until the eggs are cooked and the cheese is all melted and good! As you can see by the ingredients, this dish is also hearty and yet pretty healthy. This recipe will make enough for about 4 servings but you do not have to bake them all at once. The tomato and bean sauce will keep well in the fridge and you can make one or two servings at a time if you prefer and spread it out over a few days.
Mexican Baked Eggs
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.
- 1 tablespoon corn oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon chipotle chili powder
- 2 jalapeno peppers, diced
- 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
- 1 (19 ounce) can black beans, rinsed and drained (or 1 1/2 cup cooked beans, from 1/2 cup dry)
- 1 teaspoon oregano
- salt and pepper to taste
- 1 handful cilantro, chopped
- 4 eggs
- 1/2 cup grated cheese such as jack and cheddar
- Heat the oil in a pan over medium heat.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
- Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
- Reduce heat and simmer until the sauce thickens, about 20 minutes.
- Remove from heat and stir in the cilantro.
- Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
- Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.
- Top with the cheese and broil until it melts, no more than a minute or so.
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This sounds lovely! Yum!
Such a pretty dish! I love eggs and I've made a few forays into baking them. Mexican ingredients just beg to be part of a savory, baked breakfast! I like to make this kind of thing for dinner, though. It's goin on the menu!
Becki's Whole Life says
This sounds great and so flavorful. I have to say, I really like the simplicity of this dish since you used canned tomatoes and beans…Yummy!
So glad you liked them! That's one of my old recipes that I still make all the time.
This looks delicious! So much better than the porridge I had this morning!
Your recipe has made me hungry for breakfast already, and I just finished dinner 🙂 Thanks for sharing, and I look forward to making this for weekend brunch. Instead of corn oil, however, I might try frying a slice or two of bacon, using the drippings in place of the oil, and crumbling the bacon on top. Not exactly Mexican, but I'm having a love affair with all things bacon…
The Galley Gourmet says
Eggs baked in spicy black bean and tomato sauce topped with melted cheese?! Sold!!
Sonia The Healthy Foodie says
This looks so yummy! I have to try it, and soon! Beautiful photo too, as usual!
Amy Rene says
I'm doing a no-carb/high protein diet right now & this totally may have just saved my breakfast! looks and sounds incredible!
What a gorgeous looking breakfast or dinner dish, love the avocados on the side, it all looks great!
Rosa's Yummy Yums says
I'd eat that now, for breakfast!
Gloria: Bacon grease or lard would work instead of the oil and they would add more flavour! 🙂
Especially now that winter is coming, I'm on the lookout for meals that are both hearty and healthy…and with all it's bold flavors, this definitely fits the bill!
I have been craving nothing but Mexican food for weeks, too! Of course that happens all of the time with me – it's my favorite cuisine by far. And this looks amazing. I've been looking for breakfast ideas for the work week – I really like the idea of keeping the sauce in the fridge and making individual portions each day. And I'm loving all of those ingredients in there.
THAT looks beautiful!!
jillian :: cornflake dreams. says
yum! this looks so tasty and hearty..i would have it for dinner. xoxo jillian:: cornflake dreams
This looks so good! I love both baked eggs and Mexican food. I can see eating this for dinner on many a winter's night. 🙂
This sounds so good!
Isabelle @ Crumb says
After spotting those gorgeously colourful eggs in my RSS feed, I'm totally craving some Mexican goodness too! 🙂 Bet these would make a fantastic weekend brunch.
These look and sound fantastic! I love Mexican-style baked eggs. These look delicious!
Tres Delicious says
Very interesting recipe,must be lovely and tasty.
I just love Mexican food, it's such a warm, and inviting food culture. The photography is beautiful, the red pan, and the styling is so spot on!
Reem | Simply Reem says
This looks great!!!!
So delicious, I am so making it this weekend…
This sounds so yummy! Definitely keeping it in mind for a brunch one of these upcoming weekends =)
I love your blog this recipe looks fab!
I love your blog this recipe looks fab!
I made this for brunch yesterday. My 9 year old took one bite and told me "Save this recipe to make again".
Though I haven't blogged it yet, we made this recipe last weekend and absolutely loved it! Your pictures of it are beautiful!
I cannot fully express how delicious I think that photo is. I love "mexican" food.. I love eggs.. I love cheese. I've never made this before, it's going on the list.
Very good! I wasn't sure how this would turn out and found myself pleasantly surprised! I did make one mistake – I opened a can of dark red kidney beans instead of black beans. Next time I will try the RIGHT beans! Avocado isn't listed in the recipe but if definitely compliments the dish well!!
I made these this morning-wonderful!! Thank you. Next time I will cook up some chorizo and add to the bean mix.
yum! i'm going to try this for dinner tomorrow night!
Skinny Fat Kid says
I'm not a huge breakfast person, but might just have to make an exception for this!
Looks great! Can I ask what kind/size pan that is?
E The pan is an Apple Tree pan and I was able to pour 14 cups of water into it before it hit the very top and spilled over. I got the pan in a small shop that seems to carry odds and ends and I have not seen that brand anywhere else.
Looks amazing! I was wondering where you purchased chipotle chilli powder in Toronto? You use a lot of great mexican ingredients and I have a little trouble finding them. any tips on shops?
N: You can get the chipotle chilli powder in the spice section at a lot of grocery stores and I got my last batch at Metro. The small specialty store in the lower level at the Saint Lawrence Market also has a nice selection of different ground chili powders.
Buffalo Girl says
Made this this morning for breakfast. It's a keeper at our house. The eggs took longer than 8 minutes to set where we liked them so I just baked until I had it where I wanted it. I didn't have any jalapenos so I used a can of Rotel (I don't know if you can get that up in Toronto)along with a can of diced tomatoes. I had 1/2 a orange bell pepper leftover so that got diced up in tossed in too. Thank you sharing your recipe!
Found your blog on Pinterest, tried this recipe for dinner tonight, it was so easy and tasty! Thanks for the recipe, I am definitely spreading the word! 🙂
I finally made this for dinner after having it saved for months. My boyfriend is a lover of eggs so I thought it would be perfect. It was a huge hit! So easy, basic ingredients I already had & super filling! I can't wait to pack my leftovers for lunch.
Cooking Rookie says
Just gorgeous! Love the colors, the flavors, the pic, everything 🙂
I just came across your site. Everytime I click on a recipe that looks AMAZING….5 more pop up under Top Recipes!! I dont know where to start, thanks!
Diane B. says
Looks really good!…. but what about the oregano and when is it added?
Diane B.: The oregano goes in with the tomatoes and black beans. I have updated the recipe. Thanks for catching that!
I made this for breakfast and it was sooo good! I didn't have jalapeños (which were dearly missed) or the chipotle chili powder. So I used regular chili powder and 1 teaspoon of a spicy chipotle sauce that I had on hand. I was also out of oregano but the flavor was still (on point)!! If you love Mexican food, you will love this dish!! It's also a great base recipe to create other Mexican dishes.
Yum! I just found this on Pinterest. It's not breakfast time but I want this now! 😉
Just wondering if the Mexican Baked Eggs could be cooked under the broiler for a few minutes before adding the cheese. I hate to fire up the oven for just a few minutes of baking. Ann
Anonymous: Yes you could use the broiler, you just want to make sure that the bottom of the eggs are cooked to your liking.
made this tonight with a few exceptions and it was fantastic! thanks for the great idea. we had it for dinner with homemade tortillas and hashbrowns and love loved it 🙂
Anyone think this could be made in a crockpot? Or is that crazy talk? 🙂
Anyone think this could be made in a crockpot? Or is that crazy talk? 🙂
Aubs: This could be made in the crockpot, just hold off on adding the eggs until the end so they are not over cooked.
Debra Gates says
I am absolutely doing this. Hubby will be so happy.
Kevin…I almost hate to ask this question..but…do you just crack the eggs and add them to the top of the mixture..it seems it would run into the mixture and not cook on top as you are showing.
Patty Lewis: Yes, just crack the eggs and add them to the top. You can make a small space for them with your spoon before adding them if you like. With them being in the still hot sauce and in the pre-heated oven, they will cook quickly. Enjoy!
Prep time says "10mins", but the sauce needs to cook on stovetop for 20mins… how does that work?
Sue: The "Prep Time" or "Preparation Time" is the time required before you start cooking which includes dicing the onions, chopping the garlic, etc. The "Cook Time" is the time spent cooking including the stovetop time and the oven time. Enjoy!
eating right now delish addede abit of jalapeno juice cornbread with tomato onion black bean, avacado slices onion and tomato salad
I guess I am missing something. There are no liquid ingredients in here so how do you bring it to a boil? I never use canned tomatoes only fresh so there would be no liquid. Did I miss a step?
Anonymous: Use regular tomatoes like beefsteak or vine tomatoes rather than roma tomatoes and do not squeeze the seeds and juice out; they will release a lot of liquid when heated.
Made this this morning and it came out DELIOUSE!! I only had ground cumin so I just added it half way through sautéing the onions. I also used fresh tomatoes vs. canned tomatoes.
It would of went great with some avocado but unfortunately the avocado I bought yesterday turned out to be spoiled 🙁
Anonymous: Glad you liked it! Avocado is a great addition!
Judy Goldin says
How sad the avocado was spoiled. I've got some that are so big you can almost have them for 4 days.
What can I use instead of black beans. None here surprise surprise. No Chipotle Chile powder. Plain or smoked.
Judy Goldin: Pinto beans or even white beans would work in place of the black beans. I would definitely go with smoked chili powder! Enjoy!
Jorge Guzman says
Kevin, thanks for your wonderful recipes!. Here are some other Mexican Breakfast with eggs that you may like to try or publish
> Huevos rancheros
> Huevos a la mexicana
> Huevos divorciados
> Huevos motuleños
> Chile huevillo ( eggs cooked in tomato sauce with onion, a bit of garlic and epazote!)
> Machaca con huevo (ranchero o a la mexicana)
The other most popular breakfast dish is Chilaquiles, verdes o rojos..
Jorge Guzman: Thanks for the list! I have made chilaquiles and huevos divorciados but I need to try the others!
Sitting here trying to figure out what to have for dinner… this looks perfect! I have all the ingredients already going to try 🙂 Thanks Kevin!
Truly delicious! I wanted something easy and non-boring for dinner and I got it! Thank you 🙂
Made these last night and had them for lunch today, yum! So filling and healthy, thanks for a great recipe. 🙂 Now that my avocado has ripened, I'm excited to add to that to tomorrow's lunch of baked eggs!
I added a few chipotles in adobo (plus sauce) to this and it was amazing! Smokey, spicy flavor. Really kicked up the taste.
This was absolutely descrumptuous, will make again. Question, why cannot I print this, or any other, recipe without having to include the photo. Takes a lot of ink. Lol
Connie Hatch-Feir says
Looks great, but I don't see any avocado anywhere in the recipe
Connie: The avocado is a 'not so' optional fresh addition after it's baked! ???? Enjoy!
Diane Donnelly says
Getting ready to dig in! Made this dish this am and the eggs are cookin!!! Do you have the nutritional label anywhere? I have to put it in my journal….(diabetic)
I love your blog, as well as Kalyn’s! She even shared one of the recipe’s I sent her!
This recipe sounds delicious; a Mexican version of Shakshuka. I have a half can of leftover black beans. I also have a half jar of Cilantro Lime Salsa. I think I’m going to combine the two and sidestep your recipe all together. Next time, for sure!
Taste of this dish was excellent, but it turned out very watery. Next time I will drain some of the liquid off the tomatoes. Served with tortilla chips and margaritas for dinner.
Karen Pokrant says
Made the sauce the day before . Reheated next day for friends, two vegetarian,and one gf. They loved it . I served it with guacamole on side , since I’m not a fan of avocado. Naan and corn tortillas on side. Absolutely will make again. Confession, I used salsa instead of tomato. Worthwhile cheat.