Baked Eggs with Andouille and Black Beans


Recipe and photography by Karen Gerard

Baked Eggs with Andouille and Black Beans

  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 teaspoon chipotle chili powder
  • 2 jalapeno peppers, diced
  • 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 pound andouille sausage, sliced
  • 4 eggs
  • 1/2 cup grated cheddar cheese
  • 1 handful cilantro, chopped, optional
  • 1 ripe avocado, sliced, optional
  1. Combine all ingredients except cilantro, eggs, cheese, and avocado in the crock of a slow cooker.
  2. Cook on low for six hours or high for three hours.
  3. Preheat the broiler. Spoon mixture into an 8 x 8 casserole dish or into six individual oven-safe 16 ounce ramekins. Sprinkle with cheese.
  4. Using the back of a spoon, make and indention in the sausage-bean mixture for each of the eggs. Crack one egg into the center of each indention. Broil until eggs are cooked to your preference, 5-7 minutes for runny eggs, 7-10 minutes for eggs that are more well-done.
  5. Garnish each serving with cilantro and avocado slices, if desired.