Low Calorie Mexican Baked Eggs

5 stars from 1 review

Servings:

Prep Time10

Cook Time15

Total Time25

1 teaspoon olive oil Extra virgin
1 small onion grated (or minced)
2 cloves garlic minced
14.5 ounce can diced tomatoes
1 teaspoon Mexican spice mix
1 teaspoon dried oregano
15 ounces black beans rinsed and drained
8 egg whites I did a whole egg in 2 of them instead, 2 egg whites or 1 egg per dish
1/2 cup 2% Mexican cheese blend shredded
1/4 cup fresh parsley chopped

Lightly rub 4 ramekins with olive oil. Place them on a small cookie sheet. Set aside.
In a medium skillet, add olive oil to lightly coat bottom of pan, set over medium heat. Add the onion and garlic and saute until starting to soften, about five minutes.
Add tomatoes, spices and stir constantly about 2 minutes.
Add the black beans, simmer about 10 minutes, or until thickened.
Preheat oven to 400°.
Divide the tomato mixture among the ramekins.
Crack an egg or 2 egg whites on top of the mixture.
Bake for 15 minutes, remove from oven and sprinkle with cheese. Place back into oven for 5 minutes.
Garnish with parsley and serve.