Looking for a hearty, flavorful dish to kick off your weekend mornings? This Black Bean and Egg Bake is a delightful fusion of Southwest and Middle Eastern flavors that will quickly become a breakfast favorite. The black beans, simmered in a savory tomato, onion, and green chile base, create a robust and satisfying dish. Eggs are gently poached in the sauce, adding a rich, creamy texture that pairs perfectly with the spiced tomato blend.
I first introduced this dish to my family, and it was an instant hit across generations. My little ones devoured the beans and chili, while my parents, lovers of shakshuka, appreciated this twist on the classic. For my husband, a Type 1 diabetic, the low-carb nature of this dish made it an excellent way to start the day without worrying about blood sugar spikes. Whether you’re looking for a comforting breakfast or a brunch showstopper, this bake is a must-try.
What makes this dish even better is how versatile it is. It’s equally delicious served with tortillas, tostadas, or tortilla chips. You can top it off with your favorite cheese—whether it’s crumbled cotija, Mexican cheese blend, or pepper jack—and add fresh cilantro for a burst of flavor. With a dash of hot sauce, you’ll be in breakfast heaven.
Why You’ll Love This Recipe
This dish is easy to make, packed with flavor, and perfect for any occasion. The combination of poached eggs and spiced black beans offers the rich, comforting feel of a classic brunch dish, but with the bonus of being simple to prepare in just one skillet. It’s also a great base for customization, allowing you to add your favorite toppings and spices for a personal touch.
Ingredients Overview
The ingredients in this recipe come together to create a deeply satisfying flavor profile. The tomatoes, onions, and green chiles form the base, while the black beans add heartiness. Cumin and chili powder bring warmth and depth to the sauce, while eggs are poached directly in the skillet, making this a one-pan wonder.
How to Make the Recipe
Step 1: Preheat the oven to 375°F.
Heat the olive oil in a medium (10-inch) skillet over medium heat. Once the oil is hot, add the chopped garlic and sauté until it starts bubbling around the edges. Add the chopped onion and sauté for 7 to 9 minutes until the onion is softened and just begins to turn golden.
Step 2: Stir in the tomato paste, chili powder, cumin, and salt.
Sauté the mixture for about 1 minute to allow the spices to become fragrant and toasting slightly. This step brings out the full depth of flavor from the chili powder and cumin. Keep stirring gently to avoid burning the spices while they bloom.
Step 3: Add the diced tomatoes, green chiles, and black beans.
Stir the mixture thoroughly to combine all the ingredients. Bring the mixture to a simmer over medium heat. Let it cook for a few minutes so the beans can heat through and absorb the flavors from the sauce.
Step 4: Gently crack the eggs into the skillet.
Carefully crack each egg one by one over the simmering sauce, ensuring the eggs remain intact. Use a wooden spoon to gently nestle each egg into the sauce to help it stay in place while cooking. Be careful not to break the yolks.
Step 5: Transfer the skillet to the oven and bake uncovered.
Place the skillet in the preheated oven and bake for 15 to 20 minutes until the egg whites are set, and the yolks are still runny. If you prefer your yolks more cooked, continue baking for a few additional minutes until they reach your desired consistency.
Tips for the Best Recipe
- Don’t skimp on the 3 tablespoons of oil; it’s key to achieving the perfect texture for the sauce.
- Let the onions cook for at least 10 minutes to develop sweetness and a silky texture that enhances the dish.
Variations to Try
Feel free to substitute the green chiles with fresh diced jalapeños, poblano, or bell peppers. You can also swap the diced tomatoes for your favorite jarred salsa. Adjust the spices to your liking—ground coriander and oregano are excellent additions for extra flavor. For a zesty kick, serve with lime wedges on the side.
Frequently Asked Questions (FAQs)
- Can I use different beans in this recipe?
Yes, feel free to swap black beans with pinto or kidney beans for a different flavor. - Can I make this recipe vegetarian?
Absolutely! This dish is naturally vegetarian and can be enjoyed by anyone on a plant-based diet. - Can I use a non-stick skillet for this recipe?
Yes, a non-stick skillet works well, especially if you’re worried about the eggs sticking to the pan. - How can I make this dish spicier?
Add more chili powder or include fresh chopped jalapeños for extra heat. - Can I make this dish ahead of time?
This dish is best served immediately after baking, but you can prep the bean mixture ahead of time and bake the eggs just before serving.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a bit of water if necessary to loosen the sauce.
Conclusion
This Black Bean and Egg Bake is the perfect combination of hearty, flavorful, and easy to make. With its savory sauce and poached eggs, it brings together the best of both Southwest and Middle Eastern flavors in a one-pan dish. The black beans provide a rich, satisfying base, while the eggs add a creamy texture that makes every bite irresistible.
The beauty of this dish lies in its versatility. You can easily customize it with different spices, toppings, or even the type of cheese you use. It’s a great option for a family breakfast or brunch and can be made ahead of time for a quick, flavorful meal on busy mornings.
Whether you’re cooking for a crowd or just for yourself, this dish is guaranteed to impress. Don’t forget to follow Ava Foodie on Pinterest for more delicious recipes and cooking inspiration!
