Chiboi’s Mexican Baked Eggs
Servings Prep Time
2people 15-30minutes
Cook Time
14-18minutes
Servings Prep Time
2people 15-30minutes
Cook Time
14-18minutes
Ingredients
Refried, by any other name, beans:
For the Nachos:
The Sauce:
Instructions
Refried beans:
  1. To make the refried beans from scratch, you could use a pressure cooker or instant pot: these tools do offer a great deal of time savings. Just follow your multi-tasker’s directions. If you choose to cook the dried beans on the stove, just know you will need to simmer for 3 hours or until the beans have softened.
  2. After I cook the beans, I drain and reserve some of the cooking liquid (there is flavor in that water!), then set the beans and seasonings aside. I do separate the beans from the onion, garlic, and chile (discard the bay leaf) and put them back into the reserved cooking liquid, which I then pulse in a blender until the chunks of veg and cooking water is blended.
  3. Meanwhile, in the bottom of a pan melt butter. Add the beans back and lightly mash; add as much cooking liquid as needed to create the desired texture for your “refried” beans.
  4. If you choose to use canned refried beans – season them to taste. I will doctor-up canned beans with taco seasoning, dried or fresh herbs, fresh ground cumin, and the juice of a fresh lime. As with any recipe, salt (as needed) and (fresh cracked) pepper, to your taste. 
The bake:
  1. Preheat oven to 350 degrees F and thoroughly butter your baking vessel(s).
  2. Layer, starting with one layer of chips or tortillas: then proceed with a layer of cheese, then onion, pepper, and kale: add a dollop of sauce and another layer cheese.
  3. Repeat layers: with the final layer, place a last drizzle of the sauce to nestle a cracked egg on top of the final layer.
  4. Bake for 14-18 minutes until the whites are almost set as when you bring the dish out of the over, anticipate carry-over cooking as the dish cools for 5 minutes otherwise you may overcook the egg yolks.
Recipe Notes

To Soak or Not to Soak…

Is a valid question. I don’t usually soak dried beans overnight now that I have an instant pot. Some experts say that soaking reduces the amount of flatulence one may experience with eating dried beans. I don’t really have a problem with eating beans. However, if you do struggle with digestion, this may be a good time to point out another benefit to include beans in your diet is promoting gut health. Bean consumption coupled with IF reinforcing a heathy gut biome. I digress.

If you choose to soak, Serious Eats completed a compelling test that discusses salting or not salting your beans. Salting the beans during soaking then rinsing after soaking are recommended for consistent bean cookery. Additionally, adding an additional pinch of salt during cooking contributed to more uniform creaminess with significantly less bean bursting during cooking. If you choose to soak, soak your dried beans overnight, adding 1 tablespoon of salt per quart of water. Check it out yourself (Serious Eats, 2019).

Note on egg placement: If you put the egg on the edges of your dish, the end result will be a yoke that is firm. If you nestle the egg in the middle (center) of your dish, the result will be a runny yoke.

Note on Serving Size: The preparation here was designed for single servings. I used a 8 oz crock or ramekin or oven-proof bowl.  If you like you could use a big baking dish and cook 6-8 eggs at one time.

My Mexican Baked Eggs are delish and a nutrient-rich way to break any fast. Now that you have the technique, you could expand on it in so many ways. Try, for instance, replacing the tortilla chips with hash browns, home-fries, or pierogis (mmm…pierogis). Whether or not you choose to try IF, do try this recipe!