Can you tell I'm a little excited?
I'm also excited to share today's recipe with you. Like, really excited.
This past Tuesday (my one "early" evening when I can cook a real dinner), I was contemplating what to make for dinner throughout the day. We were low on meat, but I knew we had eggs, spinach, onion, tomato, bacon, black beans.... hmmm... the options were sounding breakfast-y but I didn't want plain old bacon and eggs or an omelette. I wanted to fit in plenty of veggies and have something comforting and flavorful. Then the idea hit: baked eggs! I saw Domesticate Me make them a while ago and thought they looked so genius and delicious. A one-skillet meal with everything you need?! I wanted to put a spin on them though, and keep them healthy of course. The result? Wonderful, beautiful, tasty and comforting southwest baked eggs with crusty whole wheat toast.
After baking, the eggs are slightly runny with set whites (but cook them all the way through if you prefer!). Under the eggs is a magical combination of sautéed garlic and onions, bacon pieces, black beans, spinach, and diced tomatoes cooked in Mexican-inspired spices. The top is garnished with tomato wedges, jalapeños, a bit of cheddar cheese, and fresh parsley (cilantro would be great too).
I was basically in love with this dinner. It's unique and decadent-tasting and spicy and comforting. It's also very well-rounded: plenty of protein from the eggs, black beans, and bacon. Lots of spinach and tomatoes squeezed in. Full of fiber. And absolutely perfect served over crusty wheat toasted bread (brushed with olive oil before baking).
If you split the skillet into 2 servings (which is a BIG, awesome amount!), each serving has approximately 350 calories, 19 grams fat, 8.5 grams fiber, and 22 grams of protein. Nice! That doesn't include the wheat toast though, which is totally necessary!! Even with that though, it's a healthy meal -- and a lot of bang for your buck!
While we loved this for dinner, it would also make an awesome and impressive brunch dish or a nice, hearty lunch. Whenever you eat it... just eat it. For real.
Oh! And how could I forget to mention? It's ready in half an hour and only requires one pan. Yep. Enjoy.
Heat a tbsp of olive oil in a cast-iron (or any oven-safe) skillet. Chop a slice (or two) of thick-cut bacon into very small pieces. Sauté for a minute.
Add your onions. Cook the bacon and onion until the onion begins to soften and become translucent and the bacon is browning, about 3-5 minutes.
Add your 2 cloves of minced garlic and cook for another 30 seconds or so.
Grab your canned goods: one can of diced tomatoes with green chilies and 1 can of black beans. Rinse the black beans well.
And half of the can of rinsed black beans.
And your spices: 1/4 tsp each sea salt, black pepper, cumin, chile powder, and red pepper flakes.
Cook it all together, stirring regularly and crushing the tomatoes a bit with your spoon, until the mixture becomes thickened, about 10 minutes.
Add your spinach. Cook for another 3-5 minutes, or until the spinach becomes totally wilted.
Turn off the heat. Spread the mixture evenly around the pan. Now, top with your sliced tomato, about 2 tbsp of grated cheddar cheese, and some pickled jalapeños. Leave 3 little spaces for your eggs, gently hollowing out a small indention.
Carefully crack 3 eggs directly into the 3 indentions you made. Be careful not to break the yolk!
It's ready to go into the oven. Easy, right?! Also prepare your toast to go in as well. Try to find a quality loaf of whole wheat bread and slice into thin pieces. Brush both sides of your pieces with olive oil.
Put everything in the oven and bake. The baked eggs will take 10-12 minutes for runny eggs and up to 15 for set eggs. Don't fret if you don't think the eggs LOOK ready - they will continue cooking when you remove it from the oven and 10-12 minutes really is enough!
That's it! Enjoy your delicious one pot meal.
Southwest Baked Eggs
For 2-3 servings
-1 tbsp olive oil
-1 slice thick-cut bacon, diced into very small pieces (*or 2 slices; or omit)
-1/2 red or white onion, sliced
-2 cloves garlic, minced (*or replace with 1/4 tsp garlic powder)
-1 can diced tomatoes with green chiles
-1/2 can low sodium black beans, rinsed well
-1/4 tsp sea salt
-1/4 tsp pepper
-1/4 tsp cumin
-1/4 tsp chile powder
-1/4 tsp red pepper flakes
-2 large handfuls baby spinach
-1/2 tomato, sliced and quartered (*optional)
-2-3 tbsp grated cheddar cheese
-2-3 tbsp pickled jalapeños
-Fresh chopped parsley or cilantro for serving
-4-6 slices of a high-quality whole wheat loaf of bread, brushed lightly with olive oil
-Preheat oven to 375.
-Heat a tbsp of olive oil in a cast-iron (or other oven-safe) skillet. Add bacon and cook for a minute.
-Add onion. Continue cooking until onion is translucent and bacon is browning.
-Add garlic and cook for another 30 seconds or so.
-Pour in the canned diced tomatoes, black beans, and spices.
-Cook it all together, stirring regularly and crushing the tomatoes a bit with your spoon, until the mixture becomes thickened, about 10 minutes.
-Add spinach. Stir in and cook until the spinach is completely wilted, about 3-4 minutes.
-Turn off the heat. Spread the mixture evenly around the pan.
-Top with your sliced tomato, the cheese, and the jalapeños. Leave 3 little spaces for your eggs, gently hollowing out small indentions.
-Carefully crack 3 eggs directly into the 3 indentions you made. Be careful not to break the yolk.
-Transfer the pan carefully to the pre-heated oven. Also add the toast (and flip halfway through).
-Cook until the whites are set, about 10-12 minutes for runny yolk and 14-15 minutes for barely set yolks.
-Sprinkle with fresh parsley or cilantro. Serve with the crusty toast.