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.

No additional tips available.

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

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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.

Mexican-Style Beans and Eggs

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