Mexican Baked Eggs with Black Beans and Tomatoes

I had a chili powder emergency a few weeks ago.

I pride myself in keeping a well stocked pantry.

I failed.

The kids were having their quiet reading time on the couch.  I had something in the oven, the onions were sauteing on the stove..... and I had no chili powder.

What is friendship?  When you call up your neighbor and she not only lets you have some of her chili powder, she drives it over to your house and brings it to your front door.

I am fortunate enough to have such a friend and neighbor.

Because of her, dinner went on without a hitch.

Mexican Baked Eggs with Black Beans and Tomatoes
(from Katlyn's Kitchen)
((Printable Version))

1 onion, finely diced
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 (14.5 oz.) can petite diced tomatoes, with juice
1 (15 oz.) can black beans, rinsed and drained (I used cooked dried beans)
1 (4 oz.) can diced green chilies (I roasted a poblano)
4-6 eggs
1/2 cup grated cheese (I used pepper jack)
fresh chopped cilantro

Preheat oven to 450F.  Grease 4 to 6 small gratin dishes with oil.

Heat the oil in a skillet and cook the onion for about 2 minutes.  Add the cumin and chili powder and saute 2-3 more minutes.  Add the tomatoes and juice, drained beans, and green chiles and let simmer on low heat for about 20 minutes.

Divide the mixture between the gratin dishes, make a well in the center and crack an egg into each one.

Bake for about 5 minutes, or until the eggs begin to set.  Sprinkle with cheese and continue to bake for about 3 minutes or until the yolk is soft set.

Top with cilantro and serve with warm tortillas.