Recipe courtesy of Jenn Louis
Mexican-Style Beans and Eggs
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Optional Garnishes:

Directions

In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth. 

Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes. 

Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Roasted Green Beans

Recipe courtesy of Ree Drummond

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Roasted Asparagus with Scrambled Eggs

Recipe courtesy of Ina Garten

Chicken and Bean Burrito Verde

Recipe courtesy of Ellie Krieger

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Microwave Cornbread Eggs Benedict

Recipe courtesy of George Duran

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking