Southwestern Baked Eggs

Servings

Calories 271kcal

First chop up the onion, bell pepper, and garlic. Drain the black beans from the can. In a large skillet, heat the olive oil over medium heat.
Sauté the onion and bell pepper until the onion begins to soften. Add in the garlic and cook for another minute. Then throw in the beans, cumin, and cayenne, and cook just until everything is hot.
In two oven-safe dishes, divide the veggie and bean mixture evenly. Make two small nests in the mixture. Carefully crack the eggs and pour them into the nests, keeping the yolks intact.
Drizzle the cream or almond milk over the eggs. This helps to keep the egg whites from drying out while baking. Sprinkle with a little salt and pepper. Bake at 375°F for 12-15 minutes, until the egg whites are just set.
Once you pull the eggs out of the oven, they will still continue to bake, so don’t let them bake too long or you won’t get those delicious runny yolks.
Top with a few chopped cherry tomatoes and cilantro. I like to serve these with tortilla chips for dipping into the mixture because it’s almost like breakfast nachos that way.
You could also top these with salsa, sour cream, fresh avocado, guacamole, jalapeño, or shredded cheese.