Recipe courtesy of Jenn Louis

Mexican-Style Beans and Eggs

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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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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