MEXICAN BAKED BEANS AND EGGS

27 Mar

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Hey guys! Craving some spicy heat? Well to be honest I have no idea if this recipe falls under the breakfast, lunch, or dinner category.

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I mean if you wake up really hungry on a Saturday morning (my favorite mornings for breakfast), or you and your girlfriends decide to try out that Mexican restaurant across the street during your lunch break, or you feel like making a Mexican dinner plate for the whole family, then this recipe could be versatile!

Recipe: serves a lot!

1/2 cup organic canned black beans (unsalted)
1/2 cup organic canned nava beans (or black beans, unsalted)
2 cups organic canned tomato paste
3 garlic cloves (minced)
1/2 cup diced red onions
1 whole jalapeΓ±o (diced)
1 tbsp. cumin
1/2 tsp. Herbamere (or sea salt
1 tsp red curry paste
2 tbsp. organic extra virgin olive oil
5 organic cage free eggs
1/4 cup chopped cilantro leaves (optional, i used dried basil)

Preheat oven to 350 degrees F.

Place a skillet over medium heat and and add olive oil and onions. Let it sautΓ© for 1 minute, then add garlic, jalapeΓ±o, curry paste, tomato paste, and seasonings. Mix and let it simmer covered for 2 minutes.

Add beans to the skillet and mix until well blended with the tomato sauce and spices, (do not over mix or the beans will get mushy). Cover the skillet and let it cook for 20 minutes.

When ready, remove the skillet from the stove top, then gently crack in eggs on top of the beans. You can also sprinkle a dash of sea salt on the eggs if you prefer, but I didn’t and it still tasted great.

Transfer the skillet into the preheated oven and let it bake for 5-8 minutes, or until eggs are set.

Take out of the oven when ready and let it cool for 3-5 minutes (the skillet will be burning hot, so be careful! Top with chopped cilantro or basil and devour to your satisfaction.
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