The Casserole I’m Making on Repeat This Winter

I love a saucy, eggy brunch dish, and this Southwest-meets-Middle East mashup is my new favorite way to begin a weekend morning. Black beans simmer in a base of tomatoes, onions, and green chiles while eggs are gently poached right on top. Spiced with chili powder and cumin, this easy, one-skillet bake has flavors reminiscent of huevos rancheros with the look and ease of shakshuka.

When I first made this dish for my family, every generation loved it. My little girls can’t get enough beans and chili, so the familiar flavors and ingredients were an instant hit. My parents order shakshuka at any opportunity, and they enjoyed this higher protein, extra hearty twist. My husband, a Type 1 diabetic, appreciated the low-carb aspect of this dish—mopped up with a carb-smart tortilla, it was an excellent option for him to start the day with.

The egg bake is delicious straight out of the oven, scooped up with warmed tortillas, tostadas, or tortilla chips. To make it even better, add some cheese and greenery on top—my favorites are crumbled cotija and fresh chopped cilantro. You could also go with Mexican cheese blend, pepper jack, or cheddar, along with sliced green onions or jalapeños, pickled or fresh. 

Add a bottle of your favorite hot sauce to the table and you’re set.

Two Tips for Making My Black Bean and Egg Bake

1. Use the full 3 tablespoons of oil. It might seem like a lot to fry the onions in, but it truly is just the right amount to give the sauce its body and richness. If you skimp, the dish will lack a certain something. 
2. Let your onions fry for a decent amount of time. They don’t need to be fully caramelized or anything, but they need a good 10 minutes to take on just a bit of color before you add the rest of the ingredients to the pan. This way they add a wonderful sweetness, offsetting the acid from the tomatoes, and their texture is silky, melding in with the sauce. 

Easy Tweaks

This recipe lends itself to variations and substitutes. You can add fresh diced jalapeño, poblano, or bell peppers in place of the canned green chiles. Any jarred tomato-based salsa can sub in for the canned diced tomatoes (just omit the salt, since the salsa will add plenty to the recipe). 

You’ll also want to lower the salt a bit if you replace the chili powder with taco seasoning, a great option if you have some around. And you can add in other spices if you please—a little ground coriander gives the sauce a lemony bite, a shake of oregano gives an herbal background note. For a little acid and freshness, try serving some lime wedges on the side.

Preheat the oven to 375°F.

Sauté the onion and garlic:

Heat the oil and garlic to a medium (10-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onion. Sauté until the onion is softened and just starts to take on a golden color, 7 to 9 minutes.

Make the bean chili:

Add the tomato paste, chili powder, cumin, and salt, and sauté until the spices are fragrant and toasty, 1 minute. Add the diced tomatoes, green chiles, and black beans. Stir to combine.

Add the eggs:

Bring the mixture up to a simmer, then crack the eggs, adding them to the skillet one at a time in a single layer. After you crack in each egg, use a wooden spoon to gently nestle it down into the sauce.

Bake:

Transfer the skillet to the oven and bake, uncovered, until the egg whites are just set and the yolks are still liquid, 15 to 20 minutes. The whites will be jiggly but no longer translucent. If you prefer your yolks more cooked through, bake for a few more minutes.

Remove from the oven and then sprinkle on the cheese and cilantro. Spoon the eggs and beans onto plates or into bowls and serve right away with warmed tortillas.

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