Mexican Breakfast Skillet (Print Version)

# Ingredients:

01 - 1 tablespoon chopped cilantro.
02 - 4 large eggs.
03 - 1/4 cup crumbled cotija cheese.
04 - 8 tortillas for serving.
05 - 15 oz can of black beans, rinsed.
06 - 1/2 teaspoon of kosher salt.
07 - 4 oz can of diced green chiles.
08 - 14.5 oz can of diced petite tomatoes.
09 - 1 tablespoon chili powder.
10 - 2 tablespoons smooth tomato paste.
11 - 1/2 teaspoon ground cumin.
12 - 3 tablespoons olive oil.
13 - 1 medium yellow onion, diced.
14 - 3 garlic cloves, finely chopped.

# Instructions:

01 - Set your oven to 375°F and let it preheat.
02 - Cook onions and garlic in hot oil over medium heat until golden, about 7–9 minutes.
03 - Mix in the tomato paste, beans, chiles, spices, and tomatoes. Let it bubble gently.
04 - Carefully place the eggs into the sauce so they sit snugly.
05 - Bake, uncovered, for about 15–20 minutes, just until egg whites are firm but yolks are a bit runny.
06 - Sprinkle cilantro and cheese on top, then enjoy with warm tortillas.

# Notes:

01 - Cook eggs to your preferred doneness.
02 - You can make the bean mixture ahead of time.
03 - Tastes best when eaten fresh.

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