These Mexican Baked Eggs are the perfect brunch for a lazy Sunday morning!
They’re basically a combination of shakshuka and huevos rancheros—and if you don’t know what either of those are, here’s a quick overview of these Mexican baked eggs:
Baked eggs + a simple chili pepper + crispy cheese
It’s such a good combo!
The eggs soak up heaps of incredible flavor from the chili—it’s great served with a soft tortilla to wipe the plate.
It’s an easy recipe to prepare, and you can put your own spin on things by using different vegetables in the vegetarian chili or finishing your plate with different toppings (I love some fresh sliced avocado!).
I’ll admit, the ingredient list isn’t the shortest, but don’t let that put you off – it’s really just a case of chucking everything in a pan and letting it all bubble up nicely (the perfect one-pot meal). You can always use leftover chili from the night before to speed things up if you have some!
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❤️ Why you’ll love this recipe
- It is quite healthy, made with various healthy ingredients that will add a lot of flavor to your baked eggs.
- As with all my favorite Tex-Mex recipes, these Mexican baked eggs can be topped with sliced avocado, fresh cilantro, hot sauce, salsa, or any other tasty topping of your choice.
- It’s such a versatile dish, as it’s as good for brunch as it is for dinner. It’s also great for serving guests!
- Depending on what you have in your fridge, regular bean chili vegetables can easily be swapped out. It’s a great freeze-clearer!
- To make the recipe even quicker for breakfast, use leftover chili from your dinner the night before (it’s arguably even better the next day!).
🥗 Ingredients
Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples like oil, salt and pepper. See printable recipe card below for detailed ingredient amounts.
- the egg
- black beans – I always use canned, for convenience.
- Canned tomatoes
- vegetable – I used sweetcorn, red pepper and onion.
- Pickled jalapeños (if you like it a little hot)
- garlic
- Grated cheese – I used cheddar
- spices (cumin and smoked paprika)
- fresh cilantro (coriander)to garnish
👌 Top tip
If you’re serving this as a light breakfast, or as part of a larger brunch buffet, one egg per person should be enough, so the recipe will serve 4. Or, if you’re serving it as a more substantial lunch, choose 2 eggs per person (so the recipe will serve 2 people).
🔪 Tools
An oven-safe frying pan is ideal for this recipe, as it can be used on the stove first to make the chili, then transferred to the oven to cook the eggs. If you don’t have a suitable pan, you will need to transfer the mixture to an oven-safe dish to bake.
In my experience, it’s worth spending a little more for a good quality frying pan that will last for years. It’s the same brand I use and love on Amazon UK/Amazon US. It’s nice and deep, oven and dishwasher safe and comes with a lid, making it even more versatile.
📋 Instructions
Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.
Step 1: Start roasting your favorite vegetables – I used sweetcorn, peppers and onions.
Step 2: Add the garlic, spices and some jalapeño peppers.
Step 3: Add black beans and canned tomatoes.
Step 4: Make 4 dips in the chili mixture and crack in the egg.
Step 5: Cover with grated cheese and bake until the eggs are cooked to your liking.
👌 Top tip
I’m not a huge fan of runny eggs, so I baked my eggs a little longer than you might want – about 20 minutes. If you like runny yolks, check them after just 10-15 minutes in the oven.
💭 Recipe FAQs
Shakshuka is a popular Middle Eastern and North African dish consisting of poached eggs in a tomato-based sauce. It is usually served for breakfast or brunch. This version puts a Tex-Mex spin on the recipe by swapping the tomato sauce for a bean chili.
Huevos Rancheros (Spanish for ‘ranch-style eggs’) is a classic Mexican breakfast dish that usually consists of fried eggs served in a warm tortilla, topped with a tomato-based sauce and accompanied by refried beans, rice and avocado.
You can definitely prepare the chili in advance – it’s something that’s arguably better after reheating! Then add eggs and bake just before serving.
Yes, but eggs with hard yolks can be overcooked. It is best to cook as many eggs as you will eat. Any leftover chili mixture can be reheated later with additional eggs.
🍳 More vegetarian egg recipes
📖 Printable Recipes
Mexican Baked Eggs
These Mexican Baked Eggs, cooked in a simple chili, are a cross between Shakshuka and Huevos Rancheros – a great Sunday morning brunch!
If you cook this recipe, don’t forget to give a star rating!
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Serving: 2 people
Calories: 554kcal
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instructions
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Heat oil in a frying pan. It’s ideal if you have an oven-safe pan – otherwise, you’ll need to transfer the mixture to an oven-safe dish later.
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Add the chopped onion, pepper and sweetcorn to the pan and cook over medium heat for 5 minutes until softened.
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Add cumin and paprika, along with minced garlic and chopped jalapeños, if using. Cook for a few more minutes.
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Preheat the oven to 190°C (gas mark 5 / 375°F).
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Add the black beans and chopped tomatoes, as well as some salt and pepper. Mix to combine, bring to a simmer, and let cook for another 5 minutes.
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If your frying pan is not oven-safe, transfer the mixture to a baking dish.
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Make 4 small dips in the bean mixture and crack in 4 eggs. Sprinkle with grated cheese and place in the oven for 10 to 20 minutes, until the eggs are cooked to your liking. I cooked mine for 20 minutes, because I like a hard egg yolk. If you prefer runny yolks, check them after 10-15 minutes. Serve topped with fresh cilantro, if desired.
Comment
I said this recipe will feed 2 people, which requires 2 eggs per person. This is a generous portion – if you’re serving the dish as a light breakfast, or as part of an elaborate brunch spread, one egg per person will be enough (it’s quite filling!), and the recipe will serve 4.
nutrition
Worship: 1 the part – Calories: 554 kcal – Sugars: 55 g – Protein: 31.7 g – Fat: 25.9 g – Saturated Fat: 9.2 g – Cholesterol: 354 mg – Sodium: 1071 mg – Potassium: 1306 mg – Fiber: 15.4 g – Sugar: 7.7 g – Calcium: 343 mg – Iron: 8 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if your health requires accuracy.
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