Black Bean and Egg Bake

Name: Black Bean and Egg Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican-Inspired, Southwestern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for heat); 2 cans (15 oz each) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes with green chilies; 1/2 cup vegetable broth or water; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 6 large eggs; 1 cup shredded cheese (Mexican blend or cheddar); 1/4 cup chopped fresh cilantro; 1 avocado, sliced, for serving; Sour cream, for serving (optional); Hot sauce, for serving (optional)

This hearty Black Bean and Egg Bake combines protein-rich eggs with savory black beans and vibrant Mexican-inspired flavors for a satisfying meal any time of day. The contrast between creamy eggs and flavorful beans creates a dish that's both comforting and nutritious. Perfect for brunch gatherings or meal prep, this versatile recipe can be customized with your favorite toppings. Each serving delivers a wholesome combination of plant and animal protein, fiber, and essential nutrients. Simple to prepare in one pan, this bake transitions effortlessly from casual family breakfast to impressive entertaining dish. The colorful presentation and robust flavors will make this a recurring favorite in your meal rotation.

How to Make Black Bean and Egg Bake

Create the Flavorful Bean Base

Build layers of flavor with aromatics, spices, and beans until rich and slightly thickened.

Prepare for the Eggs

Form wells in the bean mixture to cradle each egg perfectly during baking.

Bake to Perfection

Achieve ideal doneness with set whites and creamy yolks for the perfect texture contrast.

Finish with Fresh Elements

Add brightness and color with herbs and toppings that complement the hearty base.

Baking Tips

For a spicier version, add a diced jalapeño pepper with the bell pepper or increase the cayenne pepper.

This dish is versatile - use pinto beans or a combination of beans if preferred.

If you don't have an oven-safe skillet, transfer the bean mixture to a baking dish before adding the eggs.

For meal prep, prepare the bean base ahead of time and refrigerate. Heat it up before adding eggs and baking.

Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.

Black Bean and Egg Bake

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for heat)

2 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1/2 cup vegetable broth or water

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

6 large eggs

1 cup shredded cheese (Mexican blend or cheddar)

1/4 cup chopped fresh cilantro

1 avocado, sliced, for serving

Sour cream, for serving (optional)

Hot sauce, for serving (optional)

Instructions

Preheat oven to 375°F (190°C).

In a large oven-safe skillet or cast iron pan, heat olive oil over medium heat.

Add onion and bell pepper, sauté until softened, about 5 minutes.

Add garlic and cook for another 30 seconds until fragrant.

Stir in cumin, chili powder, smoked paprika, and cayenne (if using), and cook for 30 seconds to toast the spices.

Add black beans, diced tomatoes with green chilies, and vegetable broth. Season with salt and pepper.

Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened, stirring occasionally.

Using the back of a spoon, make 6 wells in the bean mixture for the eggs.

Crack an egg into each well, being careful to keep the yolks intact.

Sprinkle shredded cheese around the eggs.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).

Remove from oven and let stand for 2 minutes.

Garnish with fresh cilantro, sliced avocado, and serve with sour cream and hot sauce if desired.

Black Bean and Egg Bake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Black Bean and Egg Bake

Black Bean and Egg Bake

Ingredients

Instructions