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Mexican baked beans with eggs
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Mexican baked beans with eggs

These Mexican baked beans with eggs are an easy and affordable breakfast, brunch or anytime vegetarian meal.
Course Breakfast, Brunch
Cuisine Mexican
Keyword beans, eggs, gluten free, high fibre
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

  • 2 tsp extra virgin olive oil
  • 1/2 small onion chopped
  • 1 can whole peeled tomatoes
  • 1 can pinto beans
  • 1 tsp Mexican spice mix
  • 1/2 tsp sea salt
  • 4 large eggs
  • 1/2 cup coriander leaves
  • 4 slices cheese (e.g. tasty or extra tasty) optional
  • salt and pepper

To serve

  • hot sauce optional
  • toast, tortillas or corn chips

Instructions

  • Preheat oven to 180°C.
  • Heat oil in a pan at low-moderate heat and cook onion until soft (10-15 minutes). You can bypass this step if you have pre-cooked onions as mentioned above.
  • Chop, crush or process tomatoes to your desired level of chunkiness.
  • Rinse beans.
  • Add tomatoes and beans to the onion. Add seasoning and salt, stir and simmer for 5 minutes. Take off the heat and add half of the coriander leaves.
  • If your pan is not oven-safe, transfer mix to an oven-safe vessel (or multiple smaller vessels).
  • If using cheese, distribute them evenly in the pan and sink them halfway through the bean mix.
  • Use a spoon to make 4 indentations and crack one egg in each.
  • Bake until egg whites are set and yolks are still runny (10-15 minutes). You can test the doneness of the whites by shaking the pan while watching for excessive jiggling.
  • Season eggs with salt and pepper, garnish with the rest of coriander leaves and serve with hot sauce if desired and your choice of toast, tortillas or corn chips.