Vegetarian Mexican Egg Bake

By AnnieMro

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes or cayenne
• 1 28-oz can tomatoes
• 1 14-oz can black beans, rinsed 
and drained
• 4 eggs
• small handful of cilantro, chopped
• 1/2 avocado, sliced
• 1/2 cup cheddar, grated
• 1/2 cup Greek yogurt

Details

Adapted from walmartlivebetter.ca

Preparation

Step 1

Preheat oven to 350F. Heat olive oil in a medium-size, ovenproof skillet and sauté onion and garlic until they begin to soften. Add spices, stir and cook for another couple of minutes. Add tomatoes and black beans. Use the back of a wooden spoon to break up tomatoes. Simmer for 15 to 20 min, until sauce has thickened.
Crack eggs on top of sauce and place skillet in preheated oven for 8 to 10 min. Keep an eye on eggs during last few minutes to avoid overcooking.
Remove skillet carefully from oven and let cool. Scoop out each serving gently, being sure to get an egg and a good amount of bean sauce. Place avocado, cheese, yogurt and cilantro on the table in small bowls so everyone can garnish their dinner as they like.