During the summer CSA months, we get a dozen farm fresh and delicious eggs every week. We all love eggs, but I’m always on the lookout for new ways to use them, especially when I get bored with the usual ways. I love anything Mexican, so I knew this meal would be a hit at our house. I doubled the recipe for the bean mixture and froze the other half, so that I would have an easy Meatless Monday dinner on-hand.
I modified them a bit to be a bit more like chilaquiles, a dish I was first introduced to on our honeymoon in Cabo San Lucas and still daydream about.
Make these soon!
Adapted from Closet Cooking
- 1 tbsp grapeseed or olive oil
- 1 large onion, diced
- 1 large sweet pepper, diced
- 2-3 cloves garlic, chopped (more if you like garlic)
- 1 tsp cumin
- 1 tsp chipotle chili powder (I bought this for the first time last year and find that I use it all the time)
- 1 tsp oregano
- 2 jalapeno peppers, diced
- 1 large can diced tomatoes or 4 cups diced fresh tomatoes
- 2 cups pinto beans (or black beans would be delicious too)
- salt and pepper to taste
- handful chopped cilantro
- 2 cups broken tortilla chips (I used the crumbs at the end of a bag)
- 6 eggs
- 1/2 cup grated sharp cheddar cheese
- Avocado, sliced (optional)
Preheat the oven to 350 degrees. I made these in an oven-safe pan, so that I wouldn’t have to dirty multiple dishes. My cast iron pan worked perfectly. Saute the onion and peppers in the oil in a pan over medium heat until the onions are tender. Add the garlic, cumin, chipotle chili pepper, and oregano until you can smell the garlic – about 30 seconds to a minute. Add the tomatoes, beans, salt and pepper and bring to a boil. Reduce heat and summer until the sauce thickens. Create little bowls in the sauce with the back of the spoon, crack the eggs, and nestle them into the little craters. Top with cilantro and cheese and put in the oven until the eggs set – about 5-7 minutes. Then broil for an additional minute to crisp up the cheese.