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Breakfast / Brunch

Eggs in Tomato Sauce with Black Beans

Thanks to Anaheim chiles, oregano, cumin, and paprika, this Mexican take on the classic eggs in purgatory packs a major flavor punch. Baked in a tomato sauce with black beans and finished with fresh cilantro and serrano chiles, this festive breakfast is worthy of a party. This savory vegetarian breakfast also makes for a great lunch or dinner. Whenever you choose to serve it, it’s sure to get rave reviews.

Makes

6 servings

Total Time

45 minutes

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Ingredients

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Instructions

Preheat oven to 450°.

Heat oil in a 12-inch ovenproof skillet over medium. Add Anaheims and onion and cook until softened, 5 minutes. Stir in garlic, oregano, cumin, paprika, and salt; cook 1 minute.

Stir in diced tomatoes, beans, tomato sauce, and hot sauce. Bring sauce to a simmer; cook until it’s reduced and thick, 810 minutes.

Crack eggs, add to skillet on top of sauce, and sprinkle cheese around eggs. Bake eggs until whites are cooked and yolks are still soft, 1012 minutes (or to desired doneness). Top eggs with cilantro and serranos.

Eggs-in-Tomato-Sauce-with-Black-Beans-Step1

To remove the raw taste of the garlic and spices, add them to the Anaheim mixture and cook briefly.

Eggs-in-Tomato-Sauce-with-Black-Beans-Step2

To ensure the eggs don’t break, crack them into a bowl and gently add them to the skillet.

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