Recipe · 35 min
Eggs Baked in Tomatoes with Cheese, Cilantro, and Jalapeno Pepper
- 35 min
- 2–6 servings
- 627 kcal / serving
This baked eggs skillet layers black beans with tomatoes, peppers, and cheese for a comforting, saucy mix. It comes together in under an hour and holds up well for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- 1 small bunchcilantro
- 4eggs
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 2jalapeño peppers
- ½ (8 oz) blockmozzarella cheese
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, chili powder, oregano, dried, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · oven mitts · spatula · stainless steel or cast iron skillet
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchcilantro
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 2jalapeño peppers
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- 4eggs
- ½ (8 oz) blockmozzarella cheese
Pantry & dry goods
- 1 (15 oz) canblack beans
- 1 (8 oz) cantomato sauce
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | 1 small bunch | 2 small bunches | 3 small bunches |
| eggs | 4 | 8 | 12 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| jalapeño peppers | 2 | 4 | 6 |
| mozzarella cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and set out your skillet.
- Wash the produce, then mince the garlic and dice the onion.
- Stem and seed half of each jalapeño; finely dice that portion and slice the remainder for topping.
- In a hot ovenproof skillet, warm the coconut oil and cook the onion, garlic, and minced jalapeño until softened, about 3–4 minutes.
- Halve the grape tomatoes and add them to the skillet; cook briefly to start breaking them down.
- Rinse and drain the black beans in a colander and set aside.
- Stir in the tomato sauce, beans, oregano, chili powder, and salt; reduce heat and simmer, stirring occasionally, until thickened, about 6–8 minutes.
- Grate the mozzarella cheese.
- Crack the eggs gently into the skillet, then scatter the grated cheese and reserved jalapeño slices on top.
- Bake in the oven until the egg whites are set and the yolks are still runny, about 8–10 minutes.
- Remove from oven, crumble cilantro leaves over the top, and slice to serve.
Two tips
- Prep tip: chop cilantro and onion ahead and refrigerate for up to a day.
- Serving idea: if you’re short on mozzarella, melt over any melting cheese you have on hand for the topping.
Nutrition per serving
- Calories
- 627 kcal
- Protein
- 39 g
- Carbs
- 55 g
- Fat
- 30 g
- Fiber
- 20 g
- Sodium
- 1018 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.