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SERVES:
4

INGREDIENTS:

1 box cornbread mix, assembled and baked according to directions

1 small onion, diced
1 clove garlic, minced
1 small jalapeno pepper, deseeded and finely diced
1 cup fresh (or frozen) corn
2 medium tomatoes, diced (or 1 15-ounce can diced tomatoes, partially drained)
1/2 15-ounce can black beans
Salt to taste
4 large eggs (see hints below)

Grated Mexican blend cheese for garnish (or cheddar or Monterey Jack)

PROCEDURE:

Get the boxed cornbread mix going in a preheated 400 degree oven…..then add a splash of olive oil to a large, oven proof saute pan on medium high heat and add 1 small, diced onion and cook that along to soften.

When you're happy with that, add 1 minced clove of garlic and 1 small, deseeded and diced jalapeno pepper, about 1 cup fresh or frozen corn, 1/2 tsp ground cumin and cook to soften.

At that point, add 2 medium, diced ripe tomatoes and one half 15-ounce can of black beans and cook those for a few minutes.

Season that with a little salt to taste and, once it is hot all the way through and the tomatoes have cooked down a little bit, crack 4 large eggs over the top and place the pan into the preheated oven alongside the cornbread.

Chances are, at this point, the cornbread will finish up before the eggs but, once the eggs are cooked to your liking, it is time to eat.

Divide the eggs up onto individual plates with cornbread on the side and then finish with grated Mexican blend cheese over the top.

HINTS:

This recipe is scaled to one egg per serving but you could crack more eggs onto the veggies if you wanted to.

Pushing the baking cornbread to one side of the oven to accommodate the eggs may cause the side closest to the oven wall overcook, so keep an eye on that.

Chopped cilantro would also make a tasty garnish.