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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 (affiliate link) and dried ancho chile pepper for extra flavor.
  2. Then add canned black beans, canned tomatoes, and canned diced green chiles (affiliate link) 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!


  • 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)


  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 (affiliate link) and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles (affiliate link) 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.


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. 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!

  2. 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.

  3. 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

  4. Jenny, so glad you liked it!

  5. 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!

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

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

  8. Thanks Gina! Glad you like the post.

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

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

  11. I am not a big breakfast person, I like to drink a couple cups of coffee then maybe a little bite. This dish could turn me! Thanks for sharing!

  12. So glad you enjoyed it!

  13. I'm Guatemalan, so I always have black beans on hand… thanks for this great (and quick) way to get a tasty, filling breakfast in using stuff I always happen to have around the house! My husband and I just had this and I feel like a million bucks. Perfect for Phase One!

  14. I made this tonight for breakfast tomorrow. I can't wait to try it; it smelled so good!

  15. Oh my goodness!! I must make this for the family soon! Maybe I can whip it up Christmas eve and bring over a little casserole dish to reheat in the morning. I'm sure my mom would appreciate the extra help =)

  16. So glad you enjoyed it, and I love the idea of eating this bean-tomato mixture over sweet potato chunks.

  17. Wow, this is amazing. First time I made it pretty much according to the recipe. though with the addition of green peppers with the onions. I made the full amount of tomato bean mixture. But only used half with eggs following the recipe. The other half I ate over roasted Sweet Potato chunks, and again topped with cheese and cilantro, as well as avocado.
    I LOVED it BOTH ways.

    Thanks for the lovely recipe Kalyn!!

  18. Jan, so glad to hear you liked it!

  19. Oh yum. I made this for dinner tonight and it was wonderful!

  20. Hi! I have been searching for a slow cooker breakfast casserole which combines hash browns and Heinz baked beans (traditional English breakfast). I think this could be adapted to suit my needs. As I've promised to make breakfast for a bunch of people I wanted some back up. I think if I lay down the hash browns and layer up beans onions eggs and cheese that could work…? Could be pretty sloppy!! Kate