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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mexican Baked Eggs

[heart_this] · Sep 15, 2011 · 78 Comments

Mexican Baked Eggs

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

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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!

Mexican Baked Eggs
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

Mexican Baked Eggs

Mexican Baked Eggs

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

ingredients
  • 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
directions
  1. Heat the oil in a pan over medium heat.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
  4. Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
  5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
  6. Remove from heat and stir in the cilantro.
  7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
  8. Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.
  9. Top with the cheese and broil until it melts, no more than a minute or so.
Use in:
Black Bean Chili Omelette

Similar Recipes:
Brussels Sprout Hash with Sweet Potato and Bacon
Shakshuka
Tomato and Feta Baked Eggs
Huevos Rancheros
Huevos Motulenos
Asparagus Huevos Rancheros
Italian Style Baked Eggs
Chorizo Scrambled Eggs Breakfast Tacos
Chipotle Sweet Potato and Black Bean Hash with Guacamole
Quesadilla Huevos Rancheros
Huevos Rancheros Breakfast Sandwich
Chipotle Sweet Potato Noodle Bowl
Baked Chicken Santa Fe
Mushroom and Brie Baked Eggs
Baked Chicken Enchilada Casserole

Avocado, Breakfast, Egg, Food, Gluten-free, Mexican, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    September 15, 2011 at 11:56 pm

    This sounds lovely! Yum!

    Reply
  2. Rachel says

    September 16, 2011 at 12:13 am

    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!

    Reply
  3. Becki's Whole Life says

    September 16, 2011 at 12:38 am

    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!

    Reply
  4. Kalyn says

    September 16, 2011 at 1:12 am

    So glad you liked them! That's one of my old recipes that I still make all the time.

    Reply
  5. Amy says

    September 16, 2011 at 1:20 am

    This looks delicious! So much better than the porridge I had this morning!

    Reply
  6. Gloria says

    September 16, 2011 at 1:23 am

    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…

    Reply
  7. The Galley Gourmet says

    September 16, 2011 at 1:42 am

    Eggs baked in spicy black bean and tomato sauce topped with melted cheese?! Sold!!

    Reply
  8. Sonia The Healthy Foodie says

    September 16, 2011 at 2:05 am

    This looks so yummy! I have to try it, and soon! Beautiful photo too, as usual!

    Reply
  9. Amy Rene says

    September 16, 2011 at 2:52 am

    I'm doing a no-carb/high protein diet right now & this totally may have just saved my breakfast! looks and sounds incredible!

    Reply
  10. www.you-made-that.com says

    September 16, 2011 at 4:24 am

    What a gorgeous looking breakfast or dinner dish, love the avocados on the side, it all looks great!

    Reply
  11. Rosa's Yummy Yums says

    September 16, 2011 at 6:09 am

    I'd eat that now, for breakfast!

    Cheers,

    Rosa

    Reply
  12. Kevin says

    September 16, 2011 at 9:42 am

    Gloria: Bacon grease or lard would work instead of the oil and they would add more flavour! 🙂

    Reply
  13. Joanne says

    September 16, 2011 at 10:24 am

    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!

    Reply
  14. Carrie says

    September 16, 2011 at 1:13 pm

    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.

    Reply
  15. anniebakes says

    September 16, 2011 at 1:15 pm

    THAT looks beautiful!!

    Reply
  16. jillian :: cornflake dreams. says

    September 16, 2011 at 1:48 pm

    yum! this looks so tasty and hearty..i would have it for dinner. xoxo jillian:: cornflake dreams

    Reply
  17. Slauditory says

    September 16, 2011 at 4:47 pm

    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. 🙂

    Reply
  18. Mal says

    September 16, 2011 at 5:46 pm

    This sounds so good!

    http://chicgeekery.blogspot.com/

    Reply
  19. Isabelle @ Crumb says

    September 16, 2011 at 7:32 pm

    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.

    Reply
  20. Emily says

    September 16, 2011 at 10:04 pm

    These look and sound fantastic! I love Mexican-style baked eggs. These look delicious!

    Reply
  21. Tres Delicious says

    September 16, 2011 at 11:43 pm

    Very interesting recipe,must be lovely and tasty.

    Reply
  22. Anonymous says

    September 17, 2011 at 1:58 am

    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!

    Reply
  23. Reem | Simply Reem says

    September 17, 2011 at 2:11 am

    This looks great!!!!
    So delicious, I am so making it this weekend…
    Lovely Pictures…

    Reply
  24. Peggy says

    September 17, 2011 at 10:49 am

    This sounds so yummy! Definitely keeping it in mind for a brunch one of these upcoming weekends =)

    Reply
  25. MissCakeBaker says

    September 18, 2011 at 6:51 pm

    I love your blog this recipe looks fab!

    Reply
  26. MissCakeBaker says

    September 18, 2011 at 6:51 pm

    I love your blog this recipe looks fab!

    Reply
  27. Becky says

    September 19, 2011 at 12:59 pm

    I made this for brunch yesterday. My 9 year old took one bite and told me "Save this recipe to make again".
    High praise.

    Reply
  28. Natalie says

    September 19, 2011 at 8:56 pm

    Though I haven't blogged it yet, we made this recipe last weekend and absolutely loved it! Your pictures of it are beautiful!

    Reply
  29. Kelsey says

    September 20, 2011 at 3:21 pm

    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.

    Reply
  30. Anonymous says

    September 22, 2011 at 5:02 am

    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!!

    Reply
  31. dawnstacy says

    November 9, 2011 at 5:26 pm

    I made these this morning-wonderful!! Thank you. Next time I will cook up some chorizo and add to the bean mix.

    Reply
  32. Lisa says

    December 19, 2011 at 5:17 am

    yum! i'm going to try this for dinner tomorrow night!

    Reply
  33. Skinny Fat Kid says

    January 4, 2012 at 11:58 pm

    I'm not a huge breakfast person, but might just have to make an exception for this!

    Reply
  34. E says

    January 5, 2012 at 1:22 am

    Looks great! Can I ask what kind/size pan that is?

    Reply
  35. Kevin says

    January 6, 2012 at 11:42 am

    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.

    Reply
  36. E says

    January 9, 2012 at 11:55 pm

    Thanks!

    Reply
  37. N. says

    January 18, 2012 at 9:28 pm

    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?

    Reply
  38. Kevin says

    January 19, 2012 at 1:18 pm

    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.

    Reply
  39. Buffalo Girl says

    January 21, 2012 at 6:41 pm

    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!

    Reply
  40. Shelby says

    January 24, 2012 at 12:01 am

    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! 🙂

    -Shelby

    Reply
  41. Melissa says

    April 12, 2012 at 5:09 am

    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.

    Reply
  42. Cooking Rookie says

    May 8, 2012 at 1:06 am

    Just gorgeous! Love the colors, the flavors, the pic, everything 🙂

    Reply
  43. TwoCutieBooties says

    May 8, 2012 at 1:25 am

    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!

    Reply
  44. Diane B. says

    May 12, 2012 at 4:34 pm

    Looks really good!…. but what about the oregano and when is it added?

    Reply
  45. Kevin says

    May 24, 2012 at 11:14 am

    Diane B.: The oregano goes in with the tomatoes and black beans. I have updated the recipe. Thanks for catching that!

    Reply
  46. N.Mitchell says

    June 3, 2012 at 4:48 pm

    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.

    Reply
  47. TastefullyJulie says

    June 11, 2012 at 3:24 am

    Yum! I just found this on Pinterest. It's not breakfast time but I want this now! 😉

    Reply
  48. Anonymous says

    June 15, 2012 at 1:17 pm

    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

    Reply
  49. Kevin says

    June 27, 2012 at 1:34 am

    Anonymous: Yes you could use the broiler, you just want to make sure that the bottom of the eggs are cooked to your liking.

    Reply
  50. Jo says

    June 30, 2012 at 12:00 am

    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 🙂

    Reply
  51. Aubs says

    July 22, 2012 at 11:35 pm

    Anyone think this could be made in a crockpot? Or is that crazy talk? 🙂

    Reply
  52. Aubs says

    July 22, 2012 at 11:36 pm

    Anyone think this could be made in a crockpot? Or is that crazy talk? 🙂

    Reply
  53. Kevin says

    July 26, 2012 at 8:50 am

    Aubs: This could be made in the crockpot, just hold off on adding the eggs until the end so they are not over cooked.

    Reply
  54. Debra Gates says

    September 17, 2012 at 8:33 pm

    I am absolutely doing this. Hubby will be so happy.

    Reply
  55. Anonymous says

    November 2, 2012 at 10:02 pm

    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.

    Reply
  56. Kevin says

    November 3, 2012 at 7:09 pm

    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!

    Reply
  57. Sue says

    November 19, 2012 at 5:53 pm

    Prep time says "10mins", but the sauce needs to cook on stovetop for 20mins… how does that work?

    Reply
  58. Kevin says

    November 20, 2012 at 11:32 am

    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!

    Reply
  59. Anonymous says

    February 3, 2013 at 8:06 pm

    eating right now delish addede abit of jalapeno juice cornbread with tomato onion black bean, avacado slices onion and tomato salad

    Reply
  60. Anonymous says

    March 3, 2013 at 7:36 pm

    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?

    Reply
  61. Kevin says

    March 3, 2013 at 7:42 pm

    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.

    Reply
  62. Anonymous says

    August 25, 2013 at 3:58 pm

    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 🙁

    Reply
  63. kevin says

    August 28, 2013 at 5:12 pm

    Anonymous: Glad you liked it! Avocado is a great addition!

    Reply
  64. Judy Goldin says

    December 22, 2013 at 2:02 pm

    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.

    Reply
  65. kevin says

    December 22, 2013 at 2:08 pm

    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!

    Reply
  66. Jorge Guzman says

    December 22, 2013 at 4:24 pm

    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..
    Buen provecho!

    Reply
  67. kevin says

    December 23, 2013 at 11:52 am

    Jorge Guzman: Thanks for the list! I have made chilaquiles and huevos divorciados but I need to try the others!

    Reply
  68. Anonymous says

    January 17, 2014 at 11:12 pm

    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!

    Reply
  69. Anonymous says

    January 18, 2014 at 1:00 am

    Truly delicious! I wanted something easy and non-boring for dinner and I got it! Thank you 🙂

    Reply
  70. Paige says

    March 4, 2015 at 10:02 pm

    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!

    Reply
  71. swimmergurl says

    January 8, 2016 at 8:25 pm

    I added a few chipotles in adobo (plus sauce) to this and it was amazing! Smokey, spicy flavor. Really kicked up the taste.

    Reply
  72. Anonymous says

    April 7, 2017 at 9:45 pm

    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

    Reply
  73. Connie Hatch-Feir says

    August 14, 2017 at 1:20 pm

    Looks great, but I don't see any avocado anywhere in the recipe

    Reply
  74. kevin says

    August 17, 2017 at 1:20 am

    Connie: The avocado is a 'not so' optional fresh addition after it's baked! ???? Enjoy!

    Reply
  75. Diane Donnelly says

    October 10, 2017 at 12:56 pm

    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)

    Reply
  76. Joyce says

    March 28, 2020 at 8:55 pm

    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!

    Reply
  77. Ruthie says

    May 6, 2020 at 1:19 pm

    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.

    Reply
  78. Karen Pokrant says

    March 20, 2022 at 5:46 pm

    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.

    Reply

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