I get bored with breakfast, even though it is my favorite meal of the day. I get into ruts where I make the same thing over and over. It usually consists of potatoes, bacon and eggs. I feel like the sky is the limit, but I cannot seem to think out of the box. This is precisely why I got so excited when I saw this delicious looking dish on Pinterest. I headed over to check the recipe out at Closet Cooking. Though I have made baked eggs before, it was on potatoes. I had never made a Mexican inspired breakfast.
I modified this recipe slightly and slimmed down the method to make it a one dish meal. It ended up being really quick and easy to make and did not disappoint!
Mexican Style Baked Eggs. Serves 2-4.
1 T olive oil
1 small red onion, diced
2 fire roasted jalapeños, diced (can sub fresh here)
1 small bell pepper, diced
2 cloves of garlic, finely chopped
1/2 C frozen corn (fresh/canned is fine)
1 t kosher salt
1 t ancho chili powder
1 t cumin
1 t Mexican oregano
1 14 oz can of diced tomatoes
1 can of black beans, drained and rinsed
3 T chopped cilantro
1/2 C shredded cheese of choice
Using a 10 inch cast iron skillet, or other oven safe skillet, preheat oil over medium heat. Add onions and jalapeño and sauté 3-5 minutes or until onions are starting to soften. Add bell pepper, garlic, corn and spices and sauté for 3 minutes longer.
Preheat oven to 375.
Add tomatoes and black beans to vegetable mixture and simmer for 15-20 minutes, or until most of the liquid is absorbed.
Remove skillet from heat and stir in cilantro and cheese. Flatten mixture and crack the eggs over the top. Place skillet in preheated oven for 8-10 minutes, or until eggs are set.
Serve with heated corn tortillas, sour cream, avacado, or any of your other favorite toppings.