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I stumbled upon this breakfast skillet one lazy Sunday when plain eggs just wouldn't cut it. Rich black beans, juicy tomatoes and runny eggs blend together in a single pan. It's now our go-to weekend breakfast, but we enjoy it just as much for dinner, especially when breakfast food sounds perfect at the end of the day.
What Makes This Special
The whole dish cooks in just one skillet from stovetop to oven, so cleanup is super easy. The tomatoes and beans make this amazing sauce where the eggs sink in and get all snug. Everyone sits around with warm tortillas ready to grab every bit. It's the type of food that keeps people chatting at the table longer than usual.
Grab These Ingredients
- Core Items: Quality olive oil, diced onion, minced garlic and tomato paste create our taste foundation.
- Staples: Canned black beans, chopped tomatoes and a small tin of green chilies for some zip.
- Market Items: Farm-fresh eggs (they really do taste better) and a bunch of cilantro.
- Finishing Touches: Crumbled cotija cheese, hot tortillas and any extras that make you smile.
Cooking Steps
- Create The Foundation
- Heat your skillet with oil, soften those onions till they're golden brown, throw in garlic until it's fragrant.
- Prepare The Base
- Mix in tomato paste with spices, let them brown slightly, pour in tomatoes, chilies and beans, allow everything to bubble and thicken.
- Introduce The Eggs
- Form small divots in your sauce, gently break eggs into each one, letting them sink into the warm mixture.
- Bake To Finish
- Transfer your skillet into a 375°F oven, cook until eggs are just set with soft yolks, around 12 minutes, then sprinkle with cheese and fresh cilantro.
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Pro Tips
Watch those eggs while they're in the oven, they can jump from perfect to overcooked really fast. Need more spice? Toss in some fresh jalapeños or keep hot sauce on standby. Go with a good oven-safe pan, cast iron works wonders here and means fewer dishes too.
Serve It Right
Cut up some avocado or add a spoonful of sour cream on top. I enjoy putting out some pickled onions, fresh lime pieces and extra hot sauce so everyone can fix their own plate. Adding a simple salad with citrus dressing makes it feel like a complete dinner.
Think Ahead
You can cook the tomato bean mixture a day early, it actually tastes better after sitting in the fridge overnight. Just heat it up, crack in fresh eggs and bake when you're hungry. Any extras will stay good for about 3 days, though those eggs taste best straight from the oven.
Swap Things Around
Give different cheeses a try, sharp cheddar or monterey jack melt really nicely. Sometimes I mix in cooked chorizo with the base or throw in big handfuls of spinach. This dish grows with whatever's in your fridge, that's why it's so handy.
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Make It Yours
Try adding smoky paprika or ground coriander for extra flavor or brighten it all with a squeeze of lime. My kids pile on more cheese while my husband drowns his in hot sauce. That's what's great about simple cooking, you can tweak each serving for your family's taste.
Frequently Asked Questions
- → Can I prep the dish ahead?
- Make the bean mix ahead of time, then reheat and add eggs right before baking. That gives the best texture and flavor.
- → What if I can't find cotija?
- Use feta for a similar taste. Queso fresco or Parmesan can also work if that's what you have.
- → How will I know when the eggs are done?
- You want the whites set and opaque. Yolk firmness is up to you—leave it runny or cook longer for hard yolks.
- → Which tortillas taste best?
- Corn and flour tortillas are both great choices. Warm them briefly to make them soft and flavorful.
- → Can I throw in extra veggies?
- For sure! Toss in things like zucchini, bell peppers, or spinach when cooking the onions so they soften up nicely.