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Kalyn's Kitchen

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro is a healthy breakfast that feels like a treat. Use Breakfast Recipes to find more recipes like this one.

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Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro found on KalynsKitchen.com

This dish started out as one of those recipe ideas that get stuck in my mind and simply don’t go away until I’ve finally tried creating the recipe. For sure it was the Tuscan Baked Eggs I made last summer that got me thinking of eggs baked in tomato sauce but I have no idea what inspired me to try simmering the tomatoes with black beans and spicy green chiles. Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro turned out to be a keeper though and not all my spontaneous recipes are a success, so I’m happy when they are!

I love cilantro, but it was the spicy Anaheim chiles that made this really flavorful. I used canned green chiles, with just the right amount of spicy chile flavor. Canned Anaheims are called green chiles, but don’t confuse them with jalapenos, which are smaller and much hotter.

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro on KalynsKitchen.com

How to Make Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro:

(Scroll down for complete printable recipe.)

  1. Saute a chopped onion in olive oil, with just a bit of ground cumin and dried ancho chile pepper for extra flavor.
  2. Then add canned black beans, canned tomatoes, and canned diced green chiles and let the mixture simmer about 20 minutes while you preheat the oven.
  3. When the tomato-bean mixture is slightly thickened, put a thin layer of it in the bottom of each gratin dish.
  4. Then very carefully break two eggs into each dish. I have the dishes on a cutting board so I can use it to carry them to the toaster oven.
  5. Spoon more of the tomato-bean mixture around the eggs. (The dishes you see in the photo are 7 inches across. I only had two gratin dishes, so I filled them fairly full, but you could make five or six smaller individual dishes with 1 egg each, a large casserole with six eggs, or three gratin dishes with two eggs. A larger casserole with six eggs will need a slightly longer cooking time to get the eggs done.)
  6. Bake at 450F/230C for five minutes, or until the egg is starting to set, but is still quite runny and wet-looking.
  7. Remove the dishes and turn the oven to broil.
  8. Sprinkle the top of each dish with 1-2 T of grated cheese. I used a blend called Four Cheese Mexican blend.
  9. Then put the dishes back under the broiler to finish cooking and melt the cheese, about 2-3 minutes more.
  10. Be sure to remove while the egg yolk is still soft. Sprinkle with chopped cilantro if desired, and serve hot.

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro on KalynsKitchen.com

More Dishes with Anaheim Green Chiles You Might Like:

Zucchini and Green Chile Breakfast Casserole from Kalyn’s Kitchen
Roasted Hatch Chile Stew from Karina’s Kitchen
Chile Rellenos Bake from Kalyn’s Kitchen
Slow Cooker Beef and Green Chile Stew from The Perfect Pantry

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro is a healthy breakfast that feels like a treat!

Ingredients:

  • 1 small onion, finely diced
  • 1-2 tsp. olive oil, depending on the pan
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground Ancho chile pepper (or use any type of chile powder)
  • 1 can (14.5 oz.) tomatoes with juice (preferably petite dice tomatoes)
  • 1 can (15 oz.) black beans, rinsed and drained well
  • 1 can (4 oz.) diced green chiles (you may not want the whole can if you’re sensitive to spicy foods)
  • 4 – 6 eggs
  • 1/4 – 1/2 cup grated cheese (I used Four Cheese Mexican Blend, which is a blend of low-fat cheeses)
  • chopped cilantro for garnish (optional)

Directions:

  1. Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray.
  2. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.
  3. Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.
  4. Decide whether you’re making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray.
  5. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.
  6. Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.)
  7. Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.
  8. Serve hot, with whole wheat flour tortillas to dip into egg if desired. Also good with salsa and sour cream served with it.

Notes:

This recipe was created by Kalyn with inspiration from the recipe for Tuscan Baked Eggs I found in Fine Cooking Make it Tonight.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This dish would be great for any phase of the South Beach Diet, or any type of low-glycemic eating plan. You could serve with whole wheat tortillas and this would be phase 2 or 3 for South Beach. If you’re following a strict low-carb diet you would probably want to omit or reduce the amount of black beans and of course don’t serve with tortillas.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    94 Comments on “Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro”

  1. Love mexican food, it's so delisious, I will share thí recipe with my friends, hope they will love this too.

  2. Yummy!!! This was a great dinner for egg night! Instead of separate dishes for the stove and oven, I made it in a oven proof skillet. Made little wells for the eggs and popped it in the oven. One less dish to wash… Thanks for a great recipe that is going into our rotation.

  3. I love the flavors in this recipe, but the eggs never set-up enough. Don't know what I'm doing wrong 🙁

  4. I've been meaning to make this for a while, so when my husband requested Huevos Rancheros, I decided this was the way to go. I made my son's with an over-hard egg on top, and our were baked. The flavors were delicious, and the texture of the eggs was wonderful. This will definitely be added to the rotation.

  5. Just made a brunch of this wonderful recipe…everyone loved it. There were a few changes to "Hispanic" it up a bit for a friend: used enchilada sauce instead of tomatoes, added chopped garlic with the onion, and topped it with grated Cotija cheese. Muy sabroso!

  6. I made this for dinner tonight and loved it! I used a seasoned (onion, garlic, cumin, salt, pepper) black/pinto combo I had previously made in the crockpot and frozen, doubled it in a 9×13, and put sour cream, salsa, lime juice, and cilantro out as possible toppings.

  7. My pleasure! I am always so happy to hear someone really enjoys a recipe and even more so that the directions worked perfectly! (I always hope that's the case, but you never know!)

  8. I made this on Sunday, and it was ABSOLUTELY DELICIOUS! Even my very picky friend said it was tasty – a great compliment coming from her.

    The method of baking at 450 until the eggs looked like the picture you provided, then finishing with the cheese under the broiler worked perfectly. (I've tried baked eggs a number of times, and always end up with solid yolks).

    Thank you Kalyn!

  9. Yes, I try to be as gentle as I can with my cilantro-hating relatives!

  10. Green onion is a great suggestion, as a substitution for cilantro! Thank you for that. Apparently, some people are genetically predisposed to hate cilantro with a passion ….tastes like soap to them. Can't blame them, as I wouldn't like to eat something that tastes like soap. To me it tastes like fresh air, sunshine and all kinds of fresh goodness…