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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. This delicious breakfast idea is meatless, low-glycemic, and South Beach Diet phase one if you skip the tortilla on the side. Use the Diet-Type Index 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 found on KalynsKitchen.com

Saute a chopped onion in olive oil, with just a bit of ground cumin and dried ancho chile pepper for extra flavor.

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

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.

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

When the tomato-bean mixture is slightly thickened, put a thin layer of it in the bottom of each gratin dish.

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

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.

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

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.)

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

Bake at 450F/230C for five minutes, or until the egg is starting to set, but is still quite runny and wet-looking. Remove the dishes and turn the oven to broil.

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

Sprinkle the top of each dish with 1-2 T of grated cheese. I used a blend called Four Cheese Mexican blend.

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

Then put the dishes back under the broiler to finish cooking and melt the cheese, about 2-3 minutes more. Be sure to remove while the egg yolk is still soft.

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

I ate it like this, with some high-fiber low-carb whole wheat tortillas, and this was a delightful breakfast.

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro
(Makes 4-6 servings, recipe created by Kalyn with inspiration from the recipe for Tuscan Baked Eggs I found in Fine Cooking Make it Tonight.)

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)

Instructions:
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. 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.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.

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. 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.

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.) 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.

Serve hot, with whole wheat flour tortillas to dip into egg if desired. Also good with salsa and sour cream served with it.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This dish alone would be great for any phase of the South Beach Diet, or any type of low-glycemic eating plan. Served with whole wheat tortillas, 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.

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.

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 found on KalynsKitchen.com

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

  1. Billie, this is really good; hope you enjoy!

  2. These photos are stunning Kalyn! I am linking this to my post : )

  3. Thanks Gina! Glad you like the post.

  4. I made this for dinner, and i added some sour cream to it. Sooooo yummy!!! i will definitely be making this again! Thanks!

  5. Morgan, so glad you liked it! I think sour cream sounds great with this.

  6. This was delicious! A great dinner for the two of us; made in a medium sized casserole dish and we dug right in with tortillas & chips. Great with a bit of crunch added!
    Definitely a winner that will be made again – thanks for sharing!

  7. Jenny, so glad you liked it!

  8. I don't think it's a mexican recipe, for me it is a little odd. Cilantro doesn't have to be in every recipe, specially with eggs I think they don't go well.But this recipe is a good option

  9. Made this recipe this morning. One thing I've learn from following your recipes, Kalyn, is to add the spices while sauteing the onions. That really brings out the flavor. I didn't have any cilantro – – – again! It is planted in the garden but needs more time. I did however have an avocado that was at the peak of ripeness, so used that as a topping with sour cream. One question that has been niggling at the back of my mind though is why you often instruct to rinse canned beans. Is that for taste, or for South Beach?

    • Hi Cee Jay. Rinsing the canned beans removes some of the the extra starchiness that makes beans hard to digest for some people, and it also removes some of the salt. I don't think it makes a difference for South Beach though.

  10. made this for dinner tonight with the addition of polenta on the bottom layer. YUM! had to bake for more like 15 mins before broiling. thanks for the recipe!

  11. Chad and Amanda, glad you enjoyed it.

  12. Could these be prepped and cooked in advance and either refrigerated or frozen and re-heated later?

  13. I'm not sure they would be so good cooked in advance, but you could certainly cook the bean mixture in advance, let it come to room temperature, and then cook the eggs right when you want to eat it.

  14. Delicious! I just had this for dinner!

    I tried to scramble the eggs, thinking the whole thing would cook the way an omelet does. Could not get it to do that. Any suggestions?

    Otherwise- awesome!

  15. Cannot see why you couldn't mix all the ingredients with the egg and then bake it as kind of a Mexican egg casserole. It would be very different from this recipe, but I bet still good.

  16. Would this bake the same way in ramekins, do you think?

  17. Yes, I think this would be great cooked in ramekins. The cooking time will probably be a little shorter.

  18. I have made this dish several times, and I absolutely love it! It's something that helps me stick to the South Beach Diet, and as a bonus, both of my kids love it as well.

    One change I have made (and that makes it easier to make) is that I poach the eggs in the sauce (I don't let my reduce as much and I leave the liquid with the black beans) It's a huge hit at my house!

  19. Sally I love that idea for an easier version.

  20. Just made this for a Saturday morning breakfast and it was soooo good. Served mine with a slice of Ezekiel sesame toast and half an avocado. Accidentally left the dish in the oven for too long so the egg wasn't as runny as I would have liked but it was still great. Planning to use the leftover bean/tomato mixture for taco salads. Thanks for the great recipe!

  21. Ashley, happy to hear you enjoyed it!

  22. This looks really good, my kind of breakfast.

  23. This is delicious! Made it this AM (w/o cilantro, but with the sour cream and salsa). Made the whole works, but separated it 3 ways. We lucked out and I cracked open two double yolkers! I cooked it a bit too long under the broiler so the yolks were well done, but it was still so good. I like the idea of saving the sauce and putting it over veggies. I've poached the eggs in he sauce (as per another comment), too. I love this recipe. Thanks, Kalyn, for helping me stay on my NY's resolution to lose weight. I look through your recipes often (and get your daily email).

  24. So glad people are still enjoying this! And I am right there with anyone trying to lose a few pounds in the new year, so good luck to all.

  25. Hi K I think you are about to become my new best blog friend. On Wednesday I committed to GI to encourage my daughter who is having infertility problems. She has my books so I need help to eat the right things will be following you thank you and hope your arm repairs soon

  26. Thank you! My husband restarted phase one yesterday and I cooked this for the first time tonight. He loved it, which is particularly rare for a dish with no meat in!

  27. This looks fabulous! We are going to have it tonight! Thanks for sharing!

  28. Made this today and it was delicious. I used a fresh jalapeño pepper. Once the mixture was cooked, I just shredded some fresh corijo cheese in then cracked the eggs into the pan, sprinkled with water and covered. I cooked on low for a few minutes until desired doneness of the egg. Tasted great and I didn't need to turn on the oven or dirty a second dish.

  29. This is very similar to Shakshuka, which has more middle-eastern flavors, but I love the Mexican twist you put on it! A friend and I alternate making Sunday morning breakfast for each other (followed by Scrabble), and I'm going to try this next Sunday. But she hates cilantro…can you imagine? I guess that cilantro is a love or hate herb. And I have to get me some gratin dishes. Thanks Kalyn!

  30. Yes, cilantro is definitely love or hate! I would sub thinly sliced green onion.

  31. 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…

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

  33. 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!

  34. 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!)

  35. 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.

  36. 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!

  37. 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.

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

  39. 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.

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

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