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Mexican baked eggs on black beans

A simple, yet impressive brunch idea

Serve with fresh salsa and a mixed green salad

Prep Time:
5 minutes
Cook Time:
55 minutes
Calories:
190
Serving Size:
6

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • ¾ cup (175 mL) minced onion
  • 1 tsp (5 mL) chili powder
  • ½ tsp (2 mL) ground cumin
  • ½ tsp (2 mL) crushed red pepper flakes (or to taste)
  • 1 (19 ounces/541 mL) can low sodium black beans, rinsed and drained
  • 1 (19 ounces/541 mL) can low sodium diced tomatoes
  • 6 eggs
  • ¼ cup (60 mL) grated Cheddar cheese

Instructions

  1. In large saucepan, heat canola oil over medium heat. Add onion and sauté for about 5 minutes. Add chili powder, cumin and red pepper flakes and stir for 2 minutes. If you like it extra spicy, add more red pepper flakes to taste.
  2. Add black beans and tomatoes. Stir. Bring to a simmer, cover and cook for 15 – 30 minutes until thickened to desired texture. While mixture cooks, preheat oven to 350°F (180°C).
  3. Lightly brush 6 ramekins (placed on a baking sheet) or one 2 quart (2.25 L) casserole dish with canola oil or cooking oil spray. Mash bean mixture well and evenly divide amongst the dishes. Make a shallow hole in the middle of each one.
  4. Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to desired doneness.

Notes

This dish can be prepared in one large casserole or in 6 individual ramekins.

Recipe courtesy of www.canolainfo.org

Nutritional InformationPer 1 egg & 3/4 cup (175 mL) beans
Amount % Daily Value
Calories 190
Fat 9 g 14 %
Saturated 2.5 g
+ Trans 0 g
13 %
Cholesterol 190 mg
Sodium 300 mg 13 %
Carbohydrate 19 g 6 %
Fibre 5 g 20 %
Sugars 5 g
Protein 12 g

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