Dinner S.O.S.: Mexican egg bake

Your whole family will love this baked egg dish, packed with hearty beans, tomatoes, and your choice of toppings!


Are you struggling to get meals on the table for your family? Don’t sweat it!  We’ve got a brand new web series, Dinner S.O.S., featuring our friends Ceri Marsh and Laura Keogh of Sweet Potato Chronicles. For the next five weeks, we’ll be solving your family dinnertime dilemmas with time-saving ingredients, double-duty meals, and one-pot wonders. So breathe a sigh of relief, and come join us in the kitchen!

Our first recipe uses quick-cooking eggs to great effect. Your whole family will love this Mexican Egg Bake, packed with hearty beans, tomatoes, and your choice of toppings! Watch Ceri Marsh demonstrate the recipe in the video below.

Mexican Egg Bake

spc_logoIngredients:

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper or cayenne
  • 1 x 28 oz. can tomatoes
  • 1 x 14 oz. can black beans, rinsed
  • 5 eggs
  • small handful of cilantro, chopped
  • 1/2 avocado, sliced
  • 1/2 cup cheddar, grated
  • 1/2 cup Greek yogurt

Method:

Preheat oven to 350 degrees.

In a medium-sized skillet, warm up the olive oil and saute the onion and garlic until they begin to soften. Now add your spices, give everything a good stir and cook for another couple of minutes. Add the tomatoes and rinsed black beans. Use the back of a wooden spoon to break up the tomatoes. Simmer for about 15 or 20 minutes until the sauce has thickened up.

Gently crack the eggs on top of the sauce. Now place your skillet in the hot oven for 8 to 10 minutes. Keep an eye on them at the end, most people are particular about their eggs so you don’t want to under or over cook them. For me, I like the tops firm but I don’t like the yolks cooked hard all the way through.

Carefully remove the pan from the oven and allow to cool just a bit before placing it on a trivet on the table. Scoop out each serving gently, being sure to get an egg and a good amount of the bean sauce. Place your extras – the avocado, yogurt, cheese and cilantro – on the table in small bowls so everyone can doll their dinner up as they like.

Two more egg-based dinner ideas from Sweet Potato Chronicles:

Sweet potato and kale frittata

Shakshuka

 

Photo by Maya Visnyei

 

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Lisa

This looks so easy and delicious – I’ll definitely give this a go. More, please! 🙂

June 19, 2013 at 7:26 am
    Suzanne Ellis

    Hi Lisa,

    Thanks so much for the comment! Our camera crew definitely wanted to gobble this up when Ceri made it! More Dinner S.O.S. recipes coming your way next week! Watch for #2 on Wednesday!

    Suzanne E.
    Cityline.ca Managing Editor

    June 19, 2013 at 2:56 pm

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