Huevos a la Oaxaqueña (Eggs Baked in Oaxacan Tomato Chilli Sauce)
Eggs gently poached in a smoky tomato and chilli sauce with black beans and crumbled cheese, scooped up with warm corn tortillas.
- Time30 min
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large deep frying pan over a medium heat. Fry the onion for 6 minutes until soft. Add the garlic and green chilli and cook for 1 minute.
7 min - 2
Stir in the tomatoes, oregano, cumin, paprika and salt. Simmer for 10 minutes until the sauce is thick and no longer watery.
10 min - 3
Stir in the black beans and heat through for 2 minutes.
- 4
Make 8 little wells in the sauce with the back of a spoon and crack an egg into each. Cover the pan with a lid or a baking tray.
- 5
Cook gently for 5 to 7 minutes, until the whites are set but the yolks are still soft.
6 min - 6
Scatter over the cheese and coriander and take the pan to the table. Serve with the warm tortillas for scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.