Recipe courtesy of Jenn Louis

Mexican-Style Beans and Eggs

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth. 
  2. 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. 
  3. 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.