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Southwest Black Bean Skillet with Baked Eggs

Southwest Black Bean Skillet with Baked Eggs

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
520
Chef's Note

For a spicier version, leave some jalapeño seeds in or add a dash of hot sauce to the bean mixture. If you don't have an oven-safe skillet, you can transfer the bean mixture to a baking dish before adding the eggs and cheese.

Tags
southwestern
eggs
beans
one-pan
protein
vegetarian
gluten-free
weeknight
comfort food
skillet
Ingredients

  • 2 tablespoons olive oil

  • 1 medium yellow onion

  • 1 medium red bell pepper

  • 1 small jalapeño

  • 3 cloves garlic

  • 2 teaspoons ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 2 15-oz cans black beans

  • 1 14.5-oz can fire-roasted diced tomatoes

  • 1 cup corn kernels

  • 1/2 cup vegetable broth

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 large eggs

  • 1 cup shredded cheddar cheese

  • 1/4 cup fresh cilantro

  • 1 large avocado

  • 1 lime

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.

  • 3

    Add the diced onion and cook for 3-4 minutes until softened.

  • 4

    Add 1 diced red bell pepper and 1 minced jalapeño, cooking for another 3 minutes until slightly softened.

  • 5

    Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 6

    Add 2 teaspoons ground cumin, 1 teaspoon chili powder, and 1 teaspoon smoked paprika. Stir to coat vegetables and toast spices for 1 minute.

  • 7

    Add 2 cans of drained black beans, 1 can of fire-roasted tomatoes, 1 cup of corn kernels, and 1/2 cup of vegetable broth. Stir to combine.

  • 8

    Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then bring the mixture to a simmer. Cook for 5-7 minutes until slightly thickened.

  • 9

    Using the back of a spoon, make 8 wells in the bean mixture. Crack an egg into each well.

  • 10

    Sprinkle 1 cup of shredded cheddar cheese around the eggs.

  • 11

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).

  • 12

    Remove from oven and let rest for 2 minutes.

  • 13

    Garnish with 1/4 cup chopped cilantro and sliced avocado.

  • 14

    Serve with lime wedges for squeezing over the top.

Nutrition Information (per serving)
520
Calories
28g
Protein
48g
Carbs
25g
Fat
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