This black bean and egg bake is chopped full of nutrition and synergy from lycopene in tomatoes and olive oil. The tomatoes in this dish contain lycopene, an antioxidant that is more effective when cooked. In addition, it is best absorbed in conjunction with a healthy fat such as olive oil. Olive oil is a fat that is satisfying and filling, which helps to decrease cravings.

Black Bean Egg Bake

Course Main Course
Keyword black bean, eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced
  • ½ jalapeno pepper diced
  • 1 ½ cups tomato diced
  • 1 ½ cups black beans drained
  • ½ tsp cumin ground
  • 1 tsp kosher salt
  • 4 eggs
  • ¼ cup scallions
  • 1 pinch ground black pepper to taste


  1. Pre-heat oven to 350˚ F.
  2. Heat olive oil in a pan over medium heat, add garlic and jalapeno and cook until fragrant.
  3. Add the tomatoes and black beans.
  4. Season with cumin and salt.
  5. With the back of a spoon, make slight depressions in the mixture and crack the eggs into them
  6. Top with black pepper and place into the oven for about 7 to 8 minutes to finish cooking the eggs.
  7. Garnish with scallions.

Recipe Video


Calories 145
Total fat 4g
Protein 10g
Saturated fat 1g
Carbohydrates 19g
Sodium 462mg
Fiber 7g

Recipes for Recovery: Black Bean Egg Bake

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