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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.

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

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

  2. 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!

  3. 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.

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

  5. 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!

  6. 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

  7. 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.

  8. 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).

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

  10. Ashley, happy to hear you enjoyed it!

  11. 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!

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

  13. 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!

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

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

  16. 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.

  17. 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!

  18. 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.

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

  20. Chad and Amanda, glad you enjoyed it.