1 small onion, grated (or minced)
2 cloves of 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 shredded 2% Mexican cheese blend
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.
Recipe printed from http://TheSlowRoastedItalian.com/
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