Mexican Egg Bake

Mexican Egg Bake

Isn’t it funny how certain foods become trendy? I was lucky enough to get to cook with Chef Lynn Crawford (more on that soon – thanks Kitchen Aid!) over the weekend and she was laughing about how her Mum was right there with the kiwi Pavlovas of the 70s. But she felt she got to kale too early before it really peaked last year. But there’s no more popular dish right now among the food obsessed than Shakshuka. (Okay, maybe ramen but I am not going to be learning how to make home made buckwheat noodles any time soon!) It’s every where. It’s so hot that our publisher wouldn’t let us put it on the cover of the SPC cook book! We jumped the gun and featured in a very early post on this site – you should totally try that version.

But in thinking about dinners that feature eggs I ended up coming up with this Mexican Egg Bake, which looks like a Shakshuka but tastes quite different and is more hearty because of the black beans in the sauce. It’s very quick to make and I bet you’ve got most of the ingredients in your kitchen right now. Although this is the kind of recipe I’d turn to on a busy weeknight it’s also a great brunch. You could make them individually in ramekins but they’d cook faster in the oven so keep an eye on them if you decide to go that way. Anyway, I think it looks so pretty in a skillet or baking dish, all those eggs smiling up at you. What are your favourite egg recipes? We love hearing from you!


photo by Maya Visnyei

Mexican Egg Bake


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper or cayenne
  • 1 x 28 oz. can tomatoes
  • 1 x 14 oz. can black beans, rinsed
  • 5 eggs
  • small handful of cilantro, chopped
  • 1/2 avocado, sliced
  • 1/2 cup cheddar, grated
  • 1/2 c. greek yogurt


Preheat oven to 350 degrees.

In a medium-sized skillet, warm up the olive oil and sautee the onion and garlic until they begin to soften.

Now add your spices, give everything a good stir and cook for another couple of minutes.

Add the tomatoes and rinsed black beans. Use the back of a wooden spoon to break up the tomatoes.

Simmer for about 15 or 20 minutes until the sauce has thickened up.

Gently crack the eggs on top of the sauce.

Now place your skillet in the hot oven for 8 to 10 minutes.

Keep an eye on them at the end, most people are particular about their eggs so you don't want to under or over cook them.

For me, I like the tops firm but I don't like the yolks cooked hard all the way through.

Carefully remove the pan from the oven and allow to cool just a bit before placing it on a trivet on the table.

Scoop out each serving gently, being sure to get an egg and a good amount of the bean sauce.

Place your extras - the avocado, yogurt, cheese and cilantro - on the table in small bowls so everyone can doll their dinner up as they like.



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  1. Dana Schwartz
    March 18, 20:46 Reply

    This looks delicious! I love eggs, all eggs, any egg, and fortunately my kids do, too. I love making egg frittatas, because they’re easy and quick. But I am also a fan of fried eggs on top of – well, most anything, like coconut rice, sweet potato hash, or a pile of warm quinoa.

  2. OH this looks so good. We’ve recently gotten into putting fried eggs on everything, like Dana :), but my husband’s current favorite is a cheeseburger with avocado and a fried egg. YUM. Thanks for sharing!

  3. Ceri
    March 19, 11:19 Reply

    Thanks for your sweet notes! Let me know if you try it. I don’t know why I have never thought of putting a fried egg on a burger – that sounds insanely good!

  4. Margaret
    March 30, 11:52 Reply

    What size can of tomatoes do you use? Thanks!

    • Ceri Marsh
      April 03, 11:45 Reply

      Ack! So sorry about that – it’s a 28 oz can. I’ll fix that right now! Thanks for pointing that out, Margaret.

  5. Cassie
    August 08, 15:16 Reply

    Yummy! Making for dinner tonight. 🙂

  6. Ceri Marsh - momfilter
    September 16, 07:24 Reply

    […] week and on those days I often turn to eggs. We all love Shakshuka but have also been working this Mexican Egg Bake into heavy rotation as well. Above all, I believe in family food, not kid […]

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    November 29, 09:42 Reply

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  8. Jan
    February 04, 18:42 Reply

    I made this tonight for dinner….it is excellent. I don’t have a fry pan that is oven friendly, so I cooked everything in the fry pan, then just before I broke the eggs, I transferred it all into a rectangular cake pan, then craked the eggs on top and popped it in the oven to bake. It worked out great as I got 8 eggs into the pan and my two kids ate 3 eggs each!

    • Laura Keogh
      February 06, 13:17 Reply

      Wow, aren’t you resourceful. Great idea. I’m also thrilled to hear your kid’s gobbled it up. I hope it makes your regular dinner rotation. Thanks so much for taking the time to write and, more importantly, thank you for checking out SPC. Best, Laura

  9. Naomi
    February 04, 02:49 Reply

    Egg and egg and egg… I thought my kids are the only ones who are crazy about egg. I’m quickly running out of idea on what egg dish to cook next. I think i’m going to try your Mexican egg bake. Time to put the oven to work. Wish me luck 🙂

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  11. denise
    December 28, 14:11 Reply

    What would you suggest we serve along side this recipe to make a complete dinner?

  12. Denise
    December 28, 14:12 Reply

    What would you suggest I serve along side this recipe to make a complete dinner?

    • Laura
      January 15, 10:46 Reply

      We love a little side salad or some extra veggies. Hope you give it a try. Thank you for writing.

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