Mexican-Style Beans and Eggs Recipe

Name: Mexican-Style Beans and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
2
Heat the oil in a large nonstick pan set over medium-high heat.
3
Once hot, pour contents of the blender into the pan and season lightly with salt.
4
Simmer until the sauce reduces by half, about 3 minutes.
5
Stir the beans and their liquid into sauce.
6
Cook until the sauce simmers and thickens slightly, about 2 minutes.
7
Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other.
8
Reduce the heat to medium-low, so the sauce barely simmers, and cover pan.
9
Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes.
10
Serve with the garnishes of your choosing.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup whole peeled tomatoes, 1/2 cup chicken stock, 1/4 small yellow onion, 2 small cloves garlic, peeled, and more.

Yes, Mexican-Style Beans and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican-Style Beans and Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions