Mexican Baked Eggs for #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

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Cam from Culinary Adventures with Camilla said "June 3 is National Egg Day. Make a dish that prominently features eggs, e.g. quiches, deviled eggs, meringues, egg salad, scrambled eggs, omelets, etc. Be creative!"

This is a delicious way to start the day - or it makes a filling dinner too! Whatever time of day you decide to try this one, it is warm, cozy, and fairly light on the carbs so not too heavy either. Though you can fill tortillas with this mixture if desired and serve them like breakfast burritos. You can tweak the seasoning however you'd like - I kept mine on the mild side (because - spice wimp over here!) The tomato / onion / bean mixture melds together beautifully and makes a perfect bed for the tender, cheesy baked eggs.

See all of our "egg-cellent" recipes for today! 

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Mexican Baked Eggs

Ingredients

1 TBS olive oil

1 small onion, finely diced

1/2 tsp salt, to taste

1/4 tsp black pepper, to taste

1/2 tsp ground cumin

1/8 tsp cayenne pepper

1 chipotle pepper in adobo sauce, minced

1 14.5 oz. can Fire roasted diced tomatoes, undrained

1 15 oz. can black beans rinsed and drained well

1 4 oz. can diced green chiles

4 large eggs

2-3 ounces colby jack cheese (slices, or shredded)

To serve (optional): tortillas for serving, salsa, diced fresh tomatoes, sour cream or Greek yogurt, etc.

Directions

1. Preheat the oven to 450 degrees.
2. Heat a 12-inch oven proof skillet over medium to medium high heat with the olive oil in it. When hot, add the diced onion and sauté about 5 minutes until they begin to caramelize and get some color on them. Lightly season with salt and pepper while cooking.
3. Add in the cumin and cayenne pepper, and sauté another minute then add in the minced chipotle pepper and stir well.
4. Add in the diced tomatoes, black beans, and green chiles. Bring mixture to a simmer, and allow to simmer on low for 15 minutes or so, until mixture is thickened and most excess liquid has cooked off. Stir, and taste. Add in the salt and pepper (if you want it), and adjust seasonings to taste.
5. Use the back of a spoon to make 4 indentations in the mixture and carefully crack 1 egg into each well. Season the eggs lightly with salt and pepper. 
6. Bake in the preheated oven 7 minutes. Eggs should be mostly set. Sprinkle the cheese or arrange sliced cheese all around and return to the oven 2-3 minutes, until cheese has melted and eggs are cooked to your preferred done-ness. They are done even if they're still wiggly, they will continue cooking once you pull them out. If you want the yolks runny you may need to cook them less time at the beginning, depending on your oven. 
7. Serve just as is, or top with your desired toppings. Serve with or without tortillas! 

Recipe adapted from Domestic Super Hero