Sante Fe-Style Baked Eggs

Here's the first of some recipes that are in the category:  "I'm up to a little cooking, but I only have about a half-hour to get the meal on the table--it's got to be simple."

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)

serves 4

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.