Eggs Baked in Tomatoes with Cheese, Cilantro, and Jalapeno Pepper.

  • 1 (15 oz) can
    black beans
  • 1 small bunch
    cilantro
  • 4
    eggs
  • 2 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 2
    jalapeño peppers
  • ½ (8 oz) block
    mozzarella cheese
  • 1 (8 oz) can
    tomato sauce
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    oregano
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce.
    ½ medium yellow onion
    1 small bunch cilantro
    2 jalapeño peppers
    1 pint grape tomatoes
  • 3
    Preheat an oven safe skillet over medium-high heat.
  • 4
    Peel and small dice onion. Peel and mince garlic.
    2 cloves garlic
  • 5
    Quarter the jalapeño pepper lengthwise; remove and discard the stem, seeds, and membranes. Finely dice half of the jalapeno pepper. Slice the remaining jalapeno peppers and set aside.
  • 6
    Once the skillet is hot, add coconut oil and swirl to coat the bottom. Add onion, garlic, and minced jalapeno. Stirring frequently, cook until vegetables are softened, 3-4 minutes.
    1 tbsp virgin coconut oil
  • 7
    Halve grape tomatoes and add to the skillet.
  • 8
    Drain and rinse the black beans in a colander; set aside to drain further.
    1 (15 oz) can black beans
  • 9
    Add tomato sauce, black beans, oregano, chili powder and salt to the skillet; stir to combine. Reduce heat to low and continue to cook, stirring occasionally, until reduced in volume, 6-8 minutes.
    1 (8 oz) can tomato sauce
    1 tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
    2 tsp chili powder
  • 10
    Grate mozzarella cheese.
    ½ (8 oz) block mozzarella cheese
  • 11
    Gently crack the eggs into the skillet. Top with cheese and sliced jalapeno peppers. Bake until the tops of the whites are set but the yolks are still runny, 8 to 10 minutes.
    4 eggs
  • 12
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.
  • 13
    To serve, divide between plates, and garnish with cilantro. Enjoy!