Prev Recipe Next Recipe

Recipe courtesy of Jenn Louis

Save Recipe Print

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

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

Recipe courtesy of Jenn Louis

My Private Notes

Name: Mexican-Style Beans and Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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; Lime wedges; Cotija, crumbled; Avocado, peeled and sliced; Cilantro leaves, roughly chopped; Jalapeno, finely chopped; White onion, finely chopped

Add a Note

Healthy Meals Away from Home

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Now Playing

Buffalo Chicken Enchiladas 00:45

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Get the Recipe

Now Playing

Patriotic Piñata Cookies 01:00

These fun sugar cookies have a patriotic surprise inside!

Get the Recipe

Now Playing

Grilled Brie with Prosciutto 00:40

Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

1 - 3 of 6 videos

IDEAS YOU'LL LOVE

Roasted Root Vegetables with Eggs

Recipe courtesy of Zoe Nathan

Mexican-Style Beans and Eggs

Optional Garnishes:

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53