I adapted this recipe from the March 2016 Issue of Cuisine at Home magazine. This is a wonderful vegetarian meal that would be amazing for either breakfast, lunch or dinner. It came together very easily and you can certainly cook the dish a little longer if you want the yolks of the eggs to be firmer. This dish was ready start to finish in about 45 minutes.
2 T. olive oil
2 Anaheim chiles, seeded and diced (about 1 cup)
1/2 cup minced onion
1 T. minced fresh garlic
1 t. EACH dried oregano, ground cumin, paprika, and kosher salt
1 28 oz. can diced tomatoes (drained)
1 can black beans (drained and rinsed)
1 8 oz. tomato sauce
2 t. of your favorite hot sauce
1 cup shredded Pepper Jack cheese
fresh cilantro leaves, chopped
thinly sliced Serrano chiles
Preheat oven to 450 degrees.
Heat oil in a deep 12 inch ovenproof skillet over medium heat. Add Anaheims and onion and cook until softened, about 5 minutes or so.
Stir in the garlic, oregano, cumin, paprika, and salt; cook 1 minute.
Stir in diced tomatoes, beans, tomato sauce, and hot sauce. Bring sauce to a simmer; cook until it's reduced and thick, about 8 - 10 minutes.
Crack eggs, add to skillet on top of sauce. To make sure you don't break the yolks, crack each each into a bowl and gently add them to the skillet one at a time.
Next, sprinkle cheese around eggs.
Bake eggs until whites are cooked and yolks are still soft, 10 - 12 minutes (or to desired doneness). Garnish eggs with cilantro and Serranos. This is a great "Meatless Mondays" meal.