First of all, apologies for my month-long hiatus on posting. I’ve been sick, with a lingering cold that lasted 2 weeks, and I’ve also been really busy with work. Luckily, 1) I’m back to full health; and 2) 1World is now not only ready to take new members on the web, iPhone and Android, but we’re also on Facebook and we’re getting ready to spread the word at SXSW coming up next week.
Given that I’ve been so busy, dinner tonight needed to be something fast, easy and filling. Getting more new mileage out of an old common theme (baked eggs), I made this dish that draws on Mexican flavors–cumin, chipotle and cilantro–to spice up a basic tomato and black bean stew that acts as a poaching liquid for eggs. Served hot, with melted cheese, avocado slices and warm tortillas, it was a high-protein, relatively low-fat vegetarian meal that came together quickly and disappeared fast.
Mexican Baked Eggs
Total Time: 1 hour
Yield: 3 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chile powder
- 2 jalapeno peppers, diced
- 1 (28-ounce) can diced tomatoes or 4 cups diced fresh tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon dried Mexican oregano
- salt and pepper to taste
- 1 handful cilantro, chopped
- 6 eggs
- 1/2 cup grated cheese (I used a blend of cheddar and jack)
Method
- Heat the oil in a pan over medium heat
- Add the onions and saute until tender, about 5-7 minutes
- Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute
- Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil
- Reduce heat and simmer until the sauce thickens, about 20 minutes
- Remove from heat and stir in the cilantro
- Divide mixture into 3 ovenproof baking dishes and top with the eggs
- Bake in a preheated 350F oven until the eggs just start to set, about 8-10 minutes
- Top with the cheese and broil until melted, about 1 minute
Noodle Therapy 