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I stumbled upon this one-pan breakfast idea during a chill weekend when plain eggs just didn't cut it. Thick black beans, juicy tomatoes and gooey egg yolks all blend in a single skillet. It's become our go-to Saturday morning treat, but we enjoy it just as much when the sun goes down – those nights when breakfast food hits the spot perfectly.
What Makes This Special
The whole dish happens in one pan from stovetop to oven so there's barely any washing up. The tomatoes and beans simmer into this fantastic sauce that cradles the eggs all snug and toasty. Folks sit around passing warm tortillas, scooping up every tasty bit. You'll notice everyone hanging around the table talking long after they've finished eating.
Grab These Items
- Main Stuff: Quality olive oil, chopped onion, minced garlic and tomato paste create our taste foundation.
- Shelf Goods: Black beans, chopped tomatoes and a small tin of green chilies for some zing.
- Market Items: Farm-fresh eggs they really matter and a bunch of cilantro.
- Fancy Bits: Crumbly cotija cheese, soft tortillas and any extras that make you smile.
Time To Make It
- Start The Flavor
- Warm your skillet with oil, soften those onions till they're caramel-colored, toss in garlic till it's fragrant.
- Create The Base
- Mix in tomato paste and seasonings, let them warm through, pour in tomatoes, chilies and beans, simmer till everything thickens up nicely.
- Drop In Eggs
- Form small divots in your mixture, carefully break those eggs into each spot, let them sink into the warm mixture.
- Oven Treatment
- Slide your pan into a 375°F oven, cook eggs till whites set but yolks stay runny, roughly 12 minutes, sprinkle with cheese and fresh cilantro.
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Clever Tips
Watch those eggs while they're baking, they can switch from runny to firm in no time. Need extra spice? Throw in fresh jalapeños while cooking or keep hot sauce on the table. Grab a sturdy oven-safe pan, cast iron does wonders and means less cleanup.
Complete Your Plate
Cut up some avocado, maybe put a spoonful of sour cream on top. I enjoy putting out some pickled onions, lime slices and different hot sauces so everyone can fix their own serving. Adding a simple greens salad with tangy dressing makes everything feel fancier.
Get Ready Earlier
Whip up the tomato bean mixture a day early, it actually tastes better after sitting overnight. Just heat it up, crack in fresh eggs and bake when you want to eat. Any extras keep for about 3 days though the eggs taste best right after baking.
Switch Things Up
Go for different cheeses, regular cheddar or monterey jack get all gooey and nice. Sometimes I mix in cooked chorizo with the beans or toss in some fresh spinach leaves. The dish grows with whatever's in your fridge that's why it works so well.
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Make It Yours
Try some smoky paprika or ground coriander for extra flavor or squeeze fresh lime juice to brighten it up. My little ones want more cheese on top, my partner dumps hot sauce all over his. That's what makes simple food so great - tweaking each serving for your family's taste buds.
Frequently Asked Questions
- → Is this dish good for meal prep?
- You can prep the beans and sauce early, then reheat. Add eggs and bake fresh when you're ready to serve.
- → What are good cotija cheese swaps?
- Use feta for a similar texture, or try queso fresco or parmesan if that's what you’ve got.
- → When are the eggs ready?
- The whites should be solid, and yolks can be soft or firm. Keep an eye on them to avoid overcooking.
- → What tortillas should I use?
- Both corn and flour tortillas work. Warming them first makes them tastier and easier to handle.
- → Can I toss in extra veggies?
- Absolutely! Sauté things like zucchini, spinach, or bell peppers with the onions before adding the beans.