Mexican Baked Eggs

1 small onion, finely diced
2 tbsp. olive oil
1/2 tsp. ground cumin
1/4 tsp. Mexican Chili powder
1 can (14.5 oz.) diced tomatoes with juice
1 can (15 oz.) black beans, rinsed and drained well
1 can (4 oz.) diced green chiles
4 eggs
1/2 cup grated cheese
chopped cilantro for garnish (optional)

Preheat oven or toaster oven to 450F/230C. Spray 8x8 baking dish 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 chili 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.

Spoon about half of the mixture into the bottom of the dish. Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake about 8 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove dish 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.



Number of Servings: 4

Recipe submitted by SparkPeople user CANDYCEBARTON.