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Breakfast recipe · from the recipe book

Huevos-Style Black Bean Pasta Bake

Smoky cumin-spiced tomato sauce hugs pasta shells, black beans and soft-set eggs under a crunchy oat and cheddar crumb.

Huevos-Style Black Bean Pasta Bake

Ingredients

  • 12⅔ cups3,000 gWater
  • 8½ oz240 gPasta, drysmall shells
  • 1½ tbsp20 gOlive oildivided
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 1¾ lb800 gDiced tomatoes, canned
  • 1¾ cups300 gBlack beans, canned, drained and rinsed
  • ½ tsp3 gSalt
  • 4 large200 gEggs
  • ½ cup40 gOld-fashioned rolled oats
  • ½ cup shredded60 gCheddar cheeseshredded
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Bring the water to a boil in a large pot, cook the pasta 2 minutes less than the package says, then drain.
  3. In an oven-safe 12-inch skillet, heat three-quarters of the olive oil over medium heat; add the onion, green bell pepper and jalapeño and cook for 6 minutes until soft.
  4. Stir in the garlic, cumin, smoked paprika and oregano for 30 seconds, then add the canned tomatoes and simmer 8 minutes until slightly thickened.
  5. Stir the black beans, salt and drained pasta into the sauce and smooth the top.
  6. Make 4 wells in the pasta mixture and crack one egg into each.
  7. Make the crumb: toss the oats and cheddar with the remaining quarter of the olive oil, then scatter it around the eggs.
  8. Bake 20 to 25 minutes, until the crumb is golden, the egg whites are set and the yolks are firm, reaching 160°F (71°C).
  9. Rest 5 minutes, sprinkle with the cilantro and serve.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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