Ingredients
Scale
- 1/2 large jalapeno (diced)
- 1 small onion (finely diced)
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans (rinsed and drained)
- 1 can (4 oz) diced green chiles
- 6 large eggs
- 2 oz colby jack cheese (shredded)
Instructions
- Preheat your oven to 450°F.
- In a cast iron skillet, heat olive oil over medium heat. Sauté onions and jalapeños for about 2 minutes until softened. Stir in cumin and cayenne; sauté for another 2-3 minutes.
- Add fire-roasted tomatoes, black beans, and green chiles to the skillet. Simmer on low heat for 15-20 minutes until thickened.
- Create indents in the mixture and crack an egg into each pocket.
- Bake in the preheated oven for about 5 minutes until egg whites are set but yolks remain runny.
- Switch to broil, sprinkle cheese over the eggs, and broil for another 1-3 minutes until cheese melts.
- Serve hot with tortillas and desired toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 220mg