Mexican Baked Eggs Recipe
This easy Mexican baked eggs recipe makes for an easy and budget friendly dinner! Bake eggs in a spicy tomato sauce with black beans, corn and poblanos and serve with corn tortillas. It takes less than 30 minutes to get this satisfying vegetarian dinner on the table!
Sooo, how is everyone hanging in there?
It feels weird to be talking about food at a time where it kinda feels like the world is falling apart. And yet, no matter what’s going on in this world, no matter how you feel, your body still needs food. So, I suppose we (try to) carry on with normalcy as much as possible?
Outside of perfecting the last few recipes for my upcoming book, I’ve been doing a lot of comfort cooking. As you know, I am a big believer in the fact that sometimes food really does make you feel better. So far I’ve revisited my honey pear pistachio muffins and whipped up mapo tofu while reminiscing about last month when the only thing stopping me from travel as the fact that I still had chapters to write. Next on the to cook list is this biscuits and gravy casserole and these browned butter chocolate chip cookie bars.
Considering all the unknowns, I thought it would be helpful to revisit some of the recipes on my blog that use mostly shelf stable ingredients, like this Mexican baked eggs recipe. I’m not sure how it is near you, but so far we’ve thankfully got full access to all the foods we need. Grocery stores are still open and mostly fully stocked, so I’m going to take advantage of that as long as possible. But I know we’re pretty lucky, in so, so many ways.
This Mexican baked eggs recipe is one of those dishes I like to break out on a busy night. It uses mostly canned and frozen ingredients, plus fresh eggs, jalapeno, poblano and cheese. It’s so comforting to make, and easy for those of you who are being forced to cook for yourself for the first time. Plus, it’s budget friendly, using eggs and canned beans as a source of protein.
How to Make This Mexican Baked Eggs Recipe
If you’ve ever made shakshuka before, this Mexican baked eggs recipe follows a similar template. I often make recipes that follow a similar template, because once you master something basic, like making an omelette or sheet pan chicken, you can easy switch it up.
To make this Mexican baked eggs recipe, saute a mix of red onion, jalapeno, garlic, poblanos and corn. Then, stir in tomato sauce flavored with chipotle chiles, spices and herbs, and a can of black beans. Once the flavors have melded, make wells in the sauce with the back of a spoon and crack an egg into each. Top with cheese and bake until the whites are set and the yolks are still runny. It can be a little tricky to get the timing right, so don’t feel bad if you have to check it a million times - that’s what I do!
While the eggs are baking, warm up a few tortillas to serve it with. I like to char corn tortillas over a gas flame. I usually serve the Mexican baked eggs over the tortillas, huevos rancheros style. If you’ve got Trader Joe’s elote seasoning, definitely sprinkle a little of that on top too!
If you liked this Mexican baked eggs recipe, follow my favorite egg recipes Pinterest board for more cooking inspiration.
This Mexican baked eggs recipe was originally published Feb 2014. Recipe, images and text have been updated to give you the best possible content.
Mexican Baked Eggs Recipe
Serves 4
Ingredients
1 tablespoon olive oil, plus extra for the tortillas
1/2 large red onion, chopped
3 cloves garlic, minced
1 poblano pepper, stemmed, seeded and chopped
1 jalapeno pepper, stemmed, seeded and minced
1 cup corn, freshly cut from the cob or frozen
1 chipotle pepper from a can of chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon dried oregano, preferably Mexican oregano
1 14-ounce can black beans, drained and rinsed
1 14-ounce can no added salt tomato puree
6 large organic, pastured eggs
1/4 cup crumbled queso fresco
4 corn tortillas
2 tablespoons cilantro, chopped
Instructions
Preheat oven to 375 degrees.
Heat oil in a large, ovenproof skillet on medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add garlic, poblano, jalapeno, and corn and stir. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Add chipotle pepper, cumin and oregano. Cook until fragrant, about 30-60 seconds. Add tomato puree and black beans and season with salt and pepper. Stir to combine.
Remove pan from the heat. Crack the eggs on top. Sprinkle with cheese. Transfer to the oven.
While the eggs are cooking, brush the tortillas lightly with olive oil. Either place in the toaster oven to crisp or toast them (carefully) over the flame of a gas stove.
When the whites of the eggs are set and the yolks are still a little runny, after about 13-15 minutes, remove from the oven. Let cool slightly, garnish with cilantro and serve with warm tortillas.
If you like this Mexican baked eggs recipe, you might also like:
Baked Eggs and Tortillas
Spicy Black Bean and Quinoa Breakfast Tacos
Summer Farmer’s Market Skillet with Pistachio-Herb Butter
