Baked Eggs in Skillet

Oven Baked Eggs in Skillet with black beans and roasted cherry tomatoes — healthy, protein-packed, and bursting with flavor. Perfect for breakfast, brunch, or dinner, and delicious served on a warm tortilla or toasted bread.

Course Dinner

Cuisine Mexican

Keyword baked eggs, baked eggs in skillet, oven baked eggs, tomato baked eggs

Prep Time 12

Cook Time 24

Total Time 36

Servings Servings

Calories 262kcal

Author Maria Doss

Equipment

Cast iron skillet

Ingredients

2 cups halved cherry tomatoes refer notes to use other types of tomato
1 tablespoon olive oil
½ teaspoon salt plus more for topping
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
6 eggs
1 cup cooked black beans
⅛ teaspoon cayenne pepper powder
chopped jalapeno as needed
corn tortillas or sliced bread for serving
sliced avocado for serving

Instructions

Prep and Bake Tomatoes. Cut the cherry tomatoes in half and measure 2 full cups. Add them to the skillet with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon ground cumin. Gently toss everything together to coat evenly.
👉 If using other types of tomatoes, cut them into ¾-inch dice and measure 2 full cups.
Bake Tomatoes. Preheat oven to 425°F (218°C). Place the skillet in the oven and bake for 15 minutes.
👉 In the meantime, I like to chop the jalapeños and drain and rinse the black beans
Add Eggs and Beans. Remove the hot skillet from the oven and place it on a wire rack (don't turn off the oven). Handle the hot skillet with care — it’s VERY HOT. Wrap a thick kitchen towel around the handle. Using a spoon, push the tomatoes together to create 6 small wells. Crack an egg into each well, then spoon the black beans evenly around the eggs. Sprinkle ⅛ teaspoon cayenne and more salt over the eggs and beans, and top with some chopped jalapeños.
Finish Baking. Carefully return the skillet to the oven and bake for an additional 5–10 minutes, depending on how you like your eggs. For runny yolks, bake 5–7 minutes; for slightly firmer yolks, bake 10–12 minutes.
👉 Eggs continue to cook from residual heat even after they’re removed from the oven. For best results, take them out when they’re just slightly under your desired doneness.
Serving suggestions. Using a large spoon, scoop the eggs, beans, and tomatoes onto a warm tortilla or toasted bread. Top with sliced avocado and serve.

Notes

Other types of tomatoes: Cut them into ¾-inch dice and measure 2 full cups.

Number of eggs: I use 6 large eggs in a 10-inch cast iron skillet for the perfect balance with the tomatoes and black beans. Adjust as needed, but keep the proportions in mind.

Don't have a skillet? Use any 8 to 10 inch baking dish

Nutrition