Cast Iron Spicy Ranchero Eggs

Flavorful eggs baked in a rich, spicy ranchero sauce made with tomatoes, black beans, and bell peppers, served hot from the cast iron skillet with toasted whole wheat bread.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $2.83/serving

Dietary

• Dairy-Free
• Nut-Free
• Pescatarian
• Vegetarian
• High-Protein
• High-Fiber

Tags

• savory
• spicy
• one-pot
• comfort food
• bake
• quick

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 3 clove garlic (minced)
• 1 can crushed tomatoes
• 1 can black beans (rinsed and drained)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (adjust to taste)
• 6 eggs
• 0.25 cup fresh cilantro (chopped, for garnish)
• 4 slice whole wheat bread (toasted, for serving)
• 0.75 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large (10-12 inch) cast iron skillet or oven-safe pan over medium heat. Add the chopped yellow onion and red bell pepper, and sauté for 5-7 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the crushed tomatoes, rinsed and drained black beans, chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir well to combine and bring the sauce to a gentle simmer. Cook for 5 minutes, stirring occasionally, to allow flavors to meld.
5. Taste the sauce and season with salt and black pepper as needed.
6. Create 6 small wells in the tomato and bean sauce using the back of a spoon. Crack one egg into each well.
7. Carefully transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until egg whites are set and yolks are to your desired runniness.
8. Remove from oven, garnish with fresh cilantro (if using), and serve hot directly from the skillet with toasted whole wheat bread.

Nutrition (per serving)

• Calories: 440
• Protein: 31.7 g
• Carbohydrates: 48.2 g
• Fat: 15.6 g
• Fiber: 15.9 g
• Sodium: 750 mg
• Saturated Fat: 4.1 g
• Sugar: 10.3 g
• Cholesterol: 280 mg