Recipe courtesy of Jenn Louis
Mexican-Style Beans and Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 332 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 186 milligrams
- Sodium
- 687 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 11 grams
- Protein
- 17 grams
- Sugar
- 2 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.