Mexican One-Skillet Baked Eggs

½ large jalapeno diced

1 onionfinely diced

1 tsp olive oil

½ tsp ground cumin

¼ tsp ground cumin

¼ tsp cayenne pepper

1 14.5 oz. can fire roasted diced tomatoes with juice

1 15 oz. can black beansdrained

1 4 oz. can diced green chiles

6 large eggs

2 oz Colby jack cheese

1 Sonora Fajita or Soft Taco Tortillas

Chopped cilantro, chives, sour cream, greek yogurtfor garnish

Preheat oven 450F.

Heat olive oil in a pan with deep sides and saute onions and jalapeños 2 minutes. Add ground cumin and cayenne pepper and saute 2-3 minutes more. Add diced tomatoes with juice, black beans, and diced green chilies to the pan and let cook at very low simmer for 15-20 minutes, or until the mixture is slightly thickened.

Using the back of a spoon, make an indentation in the mixture, and crack an egg into the little pocket. Repeat around the pan with all eggs. Spoon the rest of the mixture around eggs, avoiding the yolk.

Place skillet (ovenproof or cover handle with tin foil) in oven for about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove and change oven to broil (Be careful not to burn yourself!)

Sprinkle cheese over the top and place under broiler for 1-3 minutes, or until the cheese has melted.

Be sure to remove while egg yolk is still soft. If you don't like runny eggs, cook 2-3 minutes longer (it is still very good this way).

Serve hot, with whole wheat flour/corn tortillas to dip into egg. Also good with salsa and sour cream or Greek yogurt on top!

Print Options:

Mexican One-Skillet Baked Eggs