Once again, a Mexican inspired recipe! I love Mexican food, as you should know, and I think everyone else should love it too. It seems like we are always dining out to Mexican Restaurants, and cooking some sort of Mexican dish at home. These Mexican Baked Eggs are delicious and versatile. I have served them for brunch and dinner, and they were a hit at both. It is a hearty meal, and you will definitely be full and wishing you didn’t eat so much after you are finished. With that said, it’s extremely healthy and balanced, and it doesn’t feel like diet food at all. This recipe is only 5 Weight Watchers points per 1 egg serving. You can eat this straight up, with tortillas, with tortilla chips, in a bread bowl (mmmm carbs), or however you want…the options are endless!
So, while you are making this recipe, you need to be careful because there are jalapenos being used. I have cooked several times with hot peppers, and never had any kind of issue…ever. Well, that was true until I made this last week. I had already put together the entire dish, and it was in the oven baking. I cleaned up the kitchen, washed my hands, and then went to the guest bathroom to install a towel rod. I got some dust in my eye after I drilled the hole into the wall, and naturally I wiped my eye with my hand. About 30 seconds later I felt my eye starting to burn a little bit….10 more seconds go by and it’s getting progressively worse. I tell my husband that I think I may have gotten pepper in my eye, and 2 seconds after that it feels like my eye is ON FIRE and I start screaming and running into the kitchen to wash it out. Taking the head from the sink, I run the water over my eye for about 5 minutes, and I still feel no relief. I had my laptop open on the counter and was telling my husband to look up something to help. One article suggests to pour milk into your eye. Okay. I take a cup of milk and hold it up to my eye and slowly let the milk surround my eye. No relief. I continue doing this for a few minutes. It’s not helping. Then, I start to think that maybe the pepper residue is on my contact, so I decide I have to take it out. I wash my hands 3 more times, and then take out my contact and my eyes seriously starts burning like it is on super fire again. So I start screaming again, and repeat this whole process with the water and milk. Finally after about 20 minutes it’s started feeling bearable, and slowly got better. Then I was paranoid that I still had pepper residue on my hands, but how could I get it off?? I already washed my hands at least 10 times, and then they still burned my eye when I took my contact out. Thank god for the internet because there were tons of different suggestions…lemon juice, oil, Dawn, alcohol, acne face wash….. So I tried it all, several times each. I didn’t touch my eyes or face for the rest of the night, and I was super paranoid to put my contacts in the next morning (a new pair, because I was paranoid the other pair was contaminated with Jalapeno residue), but I when I put them in nothing happened and I felt like I was in the clear. I noticed a few times throughout the day though, that after I touched my face that area of skin would start burning slightly. This was all very weird.
So, the moral of this story is ALWAYS USE GLOVES WHEN DEALING WITH HOT PEPPERS….or just don’t deal with them at all.
Onto the recipe…
- 1/2 a jalapeno, diced
- 1 small onion, finely diced
- 1 tsp. olive oil, depending on the pan
- 1/2 tsp. ground cumin
- 1/4 tsp. chili pepper
- 1 can (14.5 oz.) tomatoes with juice (preferably fire roasted petite dice tomatoes)
- 1 can (15 oz.) black beans, rinsed and drained well
- 1 can (4 oz.) diced green chiles (you may not want the whole can if you're sensitive to spicy foods)
- 4 - 6 eggs
- 1/4 cup grated cheese (I used Four Cheese Mexican Blend, which is a blend of low-fat cheeses)
- chopped cilantro for garnish (optional)
- whole wheat/corn tortillas for serving, sour cream for additional topping if desired.
- 1. Preheat oven 450F. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain.
- 2. Heat olive oil in a pan with deep sides and saute onions and jalapenos about 2 minutes. Add ground cumin and chili pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chilies to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.
- 3. Using a spoon, make an indentation in the bean mixtures, and crack the egg and place in little pocket. Repeat around the pan with all eggs. Spoon the rest of the mixture around eggs, avoiding the yolk.
- 4. Place skillet (ovenproof or cover handle with tin foil) in oven for about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove and change oven to broil (Be careful not to burn yourself!)
- 5. Sprinkle cheese over the top and put back in close to the broiler for 1-3 minutes, or until the cheese has melted.
- 6. Be sure to remove while egg yolk is still soft. If you don't like runny eggs, cook 2-3 minutes longer (it is still very good this way).
- 7. Serve hot, with whole wheat flour/corn tortillas to dip into egg. Also good with salsa and sour cream served with it.
- This recipe is only 5 Weight Watchers points per 1 egg serving
- Makes 4-6 servings