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I first threw this together one slow Sunday when plain scrambled eggs sounded boring. Saucy beans, juicy tomatoes, and eggs with jammy centers all in a single skillet. We started making it every weekend. Honestly, sometimes we eat it at night too when breakfast-for-dinner hits the spot.
How This Shines
You only need one pan from stovetop to oven, so washing up is super easy. Beans and tomatoes make a rich, tasty sauce and the eggs settle in, bubbling away. Everybody grabs tortillas and huddles around to scoop up everything. Meals like this keep folks hanging out at the table just a bit longer.
Grab These
- Fresh Picks: Bright cilantro and eggs (get the good ones, trust me).
- Shelf Stuff: Canned green chilies for a zippy punch, black beans, and diced tomatoes.
- The Tasty Bits: Tangy cotija cheese, toasty tortillas, and whatever extra toppings you love.
- Core Flavors: Smooth olive oil, fresh garlic, sweet onions, tomato paste—your flavor squad.
Get Cooking
- Finishing Touch
- Slide that pan in a 375°F oven, let the eggs cook just until the yolks jiggle, about 12 minutes. Sprinkle on cilantro and cheese as soon as it comes out.
- Egg Time
- Make small spaces in the sauce and crack your eggs gently in, nestling them so they stay in place.
- Building Sauce
- Add all the spices and tomato paste to your onions, let things sizzle, then toss in beans, tomatoes, and chilies. Simmer everything till thick and steamy.
- Start Strong
- Pour in olive oil and heat your pan. Sauté chopped onions till they’re soft and sweet. Toss in your minced garlic just until you smell it.
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Back Pocket Tips
Peek at those eggs near the end—or they’ll go hard before you know it. Love it spicy? Pop in some sliced jalapeños or keep hot sauce close. Cast iron is awesome for this, since you move from stove to oven without fuss. Plus, fewer dishes to scrub later.
Make it Complete
Heap on sliced avocado or spoon some sour cream on top. I like putting out lime wedges, pickled onions, and plenty of hot sauce so everyone can do their thing. Toss a quick salad with a citrusy dressing for a little extra flair on the side.
Think Ahead
Fix the bean-tomato base a day or two early—the flavors get even better chilled overnight. When it’s eating time, just reheat, crack in fresh eggs, and bake. The sauce will keep for about three days, though eggs are best cooked fresh.
Remix Options
Switch the cheese—cheddar or Monterey Jack melt so well here too. Some days I mix in cooked chorizo or toss a handful of spinach into the sauce. It’s easy to swap things out with what you’ve got, which is what makes this dish so good.
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Make It Yours
Want more flavor? Mix in ground coriander or a smoky paprika boost, or squeeze some fresh lime juice on top to perk things up. My kids always pile on extra cheese; my partner douses his with hot sauce. The whole point is making it fit your crew.
Frequently Asked Questions
- → Can I make this ahead of time?
- You can prep the beans mix before and just heat up when you want to eat. Add eggs fresh right before you bake so they're just right.
- → What can I substitute for cotija cheese?
- Try feta, queso fresco, or some shredded parmesan if you don't have cotija handy.
- → How do I know when the eggs are done?
- If the whites look set but the yolks jiggle a little, you're good. Like firm yolks? Let them bake a few extra minutes. Don't walk away though, they change fast.
- → What type of tortillas work best?
- You can use either flour or corn tortillas. Warming them up makes them softer and better for scooping.
- → Can I add more vegetables?
- Yeah, toss in some chopped bell peppers, spinach, or zucchini when you sauté the onion so they soften up while it cooks.