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Chipotle Baked Eggs with Black Beans


  • 2 tablespoons olive oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Mexican oregano
  • 1 can black bean drained and rinsed
  • 1 can chipotle peppers in Adobo pureed
  • 1 can crushed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon demerara sugar
  • Juice of 1 lime
  • 1 large eggs
  • 2 jalapeños thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1 handful fresh cilantro coarsely chopped
  • 8 corn tortillas warmed


  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the shallots and garlic and sauté until slightly softened. Stir in the cumin and oregano and sauté for 2 minutes more or until fragrant.
  • Add the black beans to the pan and sauté until warmed through, about 3 minutes. Stir in the chipotle peppers, tomatoes, salt and sugar, and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes.
  • Stir the lime juice into the sauce and, using the back of a spoon, make four indents in the sauce. Crack the eggs into the indents and simmer until the whites begin to set. Remove the pan from the heat and place under the broiler. Broil the eggs until the whites are set but the yolks are runny, about 3-5 minutes.
  • Top the eggs with jalapeño slices, feta cheese and cilantro. Serve immediately with warm corn tortillas and breakfast beer.