Baked Eggs in Spicy Tomato and Black Bean Sauce

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

6 eggs

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.