Mexican Baked Eggs
"Are you looking for a quick breakfast or weeknight recipe to put together under 30 mins? Then this is the recipe for you. Mexican Baked Eggs aka Mexican Shakshuka makes for an easy and quick breakfast, brunch or dinner recipe using minimal prep and ingredients and is so delicious. Trust me, you want to add this on the weekly meal planners, because it is loaded with protein, healthy and gluten-free and so delicious. It is a definite win win recipe."
-- @thewhiskaddict
Recipe Intro From thewhiskaddict

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Prep time 5mins
Cook time 15mins
Serves or Makes: 3


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 serrano peppers, chopped into small pieces
  • 1 teaspoon chili powder
  • 1/ 2 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • 1 (15.5 ounce) can black beans, or pinto beans, drained and rinsed
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1/ 2 cup water
  • Salt, to taste
  • 6 large eggs
  • 1/ 3 cup Mexican cheese blend, or cheese of choice
  • 2 tablespoons cilantro, chopped, for garnish


  • Step 1

    Preheat the oven at 450ºF.

  • Step 2

    Heat oil in an ovenproof skillet on medium-high heat. Add the chopped onions and serrano peppers. Sauté until onions are transparent. Add the chili powder, ground cumin and garlic powder. Mix well. Deglaze the pan with a tablespoon of water if needed.

  • Step 3

    Add the beans. Mix well. Stir in tomatoes. Use a potato masher to mash the beans and tomatoes. Add water and mix. Salt to taste.

  • Step 4

    Simmer on a low flame for 10 minutes until the sauce thickens.

  • Step 5

    Once the sauce thickens, use the back of a spoon to make wells. Crack the eggs into each well. Place the skillet into the oven and bake for 3-4 minutes, until whites are set and yolk is runny.

  • Step 6

    Raise the oven to broil. Sprinkle cheese around the eggs. Bake for a minute or until the cheese melts. Remove from the oven. Garnish with cilantro.