This recipe is my favorite in this category--it is really tasty, and very simple to make. I don't always have chipotle pepper sauce on hand, but tabasco sauce or some cayenne pepper does fine. I think what makes this especially easy is there's no onion to cut up and saute, which is so often the first step for a skillet-type meal. Every time I make this, I think, "This is really so easy and delicious--why don't I make it even more often?" I keep the canned foods stocked in my cabinet, and always have eggs, so I just have to think to have tortillas and some cheese on hand. I keep some chopped parsley in the freezer, in case I don't have fresh, and I'm guessing dried parsley would be fine if that's all you had on hand. I'm trying to convince you here--try this one!
santa fe-style baked eggs
adapted from Weight Watchers All-Time Favorites (2008)
4 (6-inch) corn tortillas
1 (14-1/2 oz) can Mexican-style stewed tomatoes (or diced tomatoes with Mexican seasoning—look in Mexican-food section of grocery store if not with other canned tomato products--or regular stewed tomatoes and add more pepper sauce)
1 (15-1/2 oz) can black beans, rinsed and drained
1/2 c. jarred roasted red peppers, diced (I buy a large jar, dice all the peppers, and freeze in 1/2-cup portions, so I have this on hand.)
3 T. chopped fresh parsley (divided 2 T & 1 T)
3/4 t. chipotle pepper sauce (or use some hot sauce—go easy, especially if canned tomatoes are spicy hot)
4 large eggs
1/4 c. shredded reduced-fat Monterey Jack cheese (or other taco-style cheese)
Preheat oven to 425.
Combine the tomatoes, beans, roasted red peppers, 2 T. of the parsley, and the pepper sauce in an ovenproof skillet; bring to a boil over medium heat. Reduce the heat and simmer about 4 minutes. Break the eggs, one at a time, slipping onto the top of the sauce, spacing them evenly. Put in oven and bake until the eggs are almost set, 6-8 minutes. Sprinkle the cheese and the remaining 1 T. of parsley on top of the eggs; bake until the cheese is melted, about 1 minute. Remove from oven.
Put the tortillas on a plate and heat in the microwave (about 15 seconds per tortilla).
Put one tortilla on each plate and spoon the eggs and sauce over the tortilla.