Mexican-Style Beans and Eggs

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup whole peeled tomatoes
  • 1/2 cup chicken stock
  • 1/4 small yellow onion
  • 2 small cloves garlic, peeled
  • 1 chipotle chile in adobo
  • 4 teaspoons ground cumin
  • 2 tablespoons vegetable or olive oil
  • Two 14-ounce cans of pinto or black beans, with liquid
  • 4 large eggs
  • Salt, to taste
  • Lime juice, to taste
  • Optional Garnishes:
  • Lime wedges
  • Cotija, crumbled
  • Avocado, peeled and sliced
  • Cilantro leaves, roughly chopped
  • Jalapeno, finely chopped
  • White onion, finely chopped
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

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