Mexican Baked Eggs
- 1 tablespoon corn oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon chipotle chili powder
- 2 jalapeno peppers, diced
- 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
- 1 (19 ounce) can black beans, rinsed and drained
- 1 teaspoon oregano
- 1 handful cilantro, chopped
- 4 eggs
- 1/2 cup grated cheese such as jack and cheddar
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Black beans (1 (19 ounce) can)
- Chipotle chili, powder (1 teaspoon)
- Cilantro (1 handful)
- Cumin, toasted and ground (1 teaspoon)
- Garlic (2 cloves)
- Jalapeno peppers (2)
- Onion, small (1)
- Oregano (1 teaspoon)
- Tomatoes or (1 (28 ounce) can)
- Cooking & Baking
- Corn oil (1 tablespoon)
- Dairy
- Cheese such as jack and cheddar, grated (1/2 cup)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published September 15, 2011 (1 year ago).
196 people saved this recipe.
