Mexican Baked Eggs with Black Beans, Tomatoes, Green
Chiles, and Cilantro

1		small onion
2  teaspoons		olive oil
1/2  teaspoon		ground cumin
1/4  teaspoon		chile powder
14-1/2  ounces		tomatoes with juice
15  ounces		black beans
4  ounces		diced green chiles
6		eggs
1/2  cup		low fat cheddar cheese

Tip: For nutritional information on all the ingredients in Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro just click on each ingredient name. Then adjust the serving size for any Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.

Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.

Decide whether you're making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.

Good with salsa and sour cream served with it.