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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1 Tablespoon Olive Oil
- 1-1/4 cup Onion, Diced
- 3/4 cups Pasilla Pepper, Diced
- 1-1/2 cup Grape Tomatoes, Halved
- 1/2 cups Canned Green Chilies, Diced
- 1/2 cups Dark Mexican Beer
- 1-1/2 cup Canned Kidney Beans, Drained
- 1 teaspoon Sea Salt
- 1/4 teaspoons Black Pepper
- 1/2 cups Shredded Cheese (Your Choice! I Used A White Cheddar With Chipotle.)
- 4 whole Eggs (large)
- 1/4 cups Cilantro, Chopped
Method
- Preheat oven to 375°F.
- Heat the olive oil in a skillet over medium heat. Then add the onion and pepper, seasoning with a dash of salt and pepper. Cook until the onions are translucent, about 10 minutes. Add in the tomatoes and green chilies and cook for 5 minutes more. Add in the beer, stirring to get all the good bits off the bottom of the pan. Then incorporate the kidney beans, gently stirring to mix.
- Transfer the mixture to a 1.5 quart casserole dish or four 5 inch ramekins (with at least a 10 ounce capacity), top with cheese, then make a well in the center for the egg(s) to sit in. Crack the eggs, one by one, into a small dish first, just in case any egg shells fall in. Then transfer an egg into each of the wells (either in the ramekins or in the casserole dish).
- If using ramekins, place them on a cookie tray before placing them in the oven. Cook for 25-30 minutes, or until the egg whites have set. Garnish with cilantro, and serve with lime wedges, Franks Red Hot, and sour cream.
