Prep Time: 10 Mins
1/2 large jalapeno, diced
1 small onion, finely diced
1 teaspoon olive oil, depending on the pan
1/2 teaspoon ground cumin
1/4 teaspoon chili pepper
1 14.5-ounce can fire-roasted diced tomatoes with juice (do not drain)
1 15-ounce can black beans, rinsed and drained well
1 4-ounce can diced green chilis
6 large eggs
2 ounces Colby jack cheese, shredded
Whole wheat/corn tortillas for serving
Chopped cilantro or chives for garnish, if desired
Sour cream or Greek yogurt for garnish, if desired
1. Preheat conventional oven to 450˚F.
2. Heat olive oil in a pan with deep sides and sauté onions and jalapenos for 2 minutes. Add ground cumin and chili pepper and sauté 2-3 minutes more. Add diced tomatoes with juice, black beans, and diced green chilies to the pan and let cook at very low simmer for 15-20 minutes, or until the mixture is slightly thickened.
3. Using the back of a spoon, make an indentation in the mixture, and crack an egg into the little pocket. Repeat around the pan with all eggs. Spoon the rest of the mixture around eggs, avoiding the yolk.
4. Place ovenproof skillet in the oven for about 5 minutes, or until the eggs are starting to look set, but are still fairly wet looking. Remove and change oven to broil.
5. Sprinkle cheese over the top and place under broiler for 1-3 minutes, or until the cheese has melted.
6. Cook until egg yolk has reached desired doneness.
7. Serve hot, with whole wheat flour/corn tortillas to dip into egg. If desired, serve with salsa, sour cream or Greek yogurt on top.
Regular canned diced tomatoes could be substituted for the fire-roasted tomatoes. If you don’t have canned black beans, use your favorite canned beans instead.