Eggs Baked in Tomatoes with Cheese, Cilantro, and Jalapeno Pepper

Directions

1. Preheat the oven to 425°F and set out your skillet.
2. Wash the produce, then mince the garlic and dice the onion.
3. Stem and seed half of each jalapeño; finely dice that portion and slice the remainder for topping.
4. In a hot ovenproof skillet, warm the coconut oil and cook the onion, garlic, and minced jalapeño until softened, about 3–4 minutes.
5. Halve the grape tomatoes and add them to the skillet; cook briefly to start breaking them down.
6. Rinse and drain the black beans in a colander and set aside.
7. Stir in the tomato sauce, beans, oregano, chili powder, and salt; reduce heat and simmer, stirring occasionally, until thickened, about 6–8 minutes.
8. Grate the mozzarella cheese.
9. Crack the eggs gently into the skillet, then scatter the grated cheese and reserved jalapeño slices on top.
10. Bake in the oven until the egg whites are set and the yolks are still runny, about 8–10 minutes.
11. Remove from oven, crumble cilantro leaves over the top, and slice to serve.