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oven baked eggs
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5 from 1 vote

Oven Baked Eggs with Andouille and Black Beans

Black beans, andouille sausage, and tomatoes are simmered in a slow cooker. Right before serving top with runny oven baked eggs and cheese. Perfect comfort food!
Cook Time 6 hours
Total Time 6 hours
Servings 6 people
Author Lisa B.


  • 1 small onion diced
  • 2 cloves garlic chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 jalapeno peppers diced
  • 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 pound andouille or smoked sausage sliced
  • 4 eggs
  • 1/2 cup grated cheddar cheese
  • 1 handful cilantro chopped, optional
  • 1 ripe avocado sliced, optional


  • Combine all ingredients except cilantro, eggs, cheese, and avocado in the crock of a slow cooker.
  • Cook on low for six hours or high for three hours.
  • Preheat the broiler. Spoon mixture into an 8 x 8 casserole dish or into six individual oven-safe 16 ounce ramekins. Sprinkle with cheese.
  • Using the back of a spoon, make and indention in the sausage-bean mixture for each of the eggs. Crack one egg into the center of each indention. Broil until eggs are cooked to your preference, 5-7 minutes for runny eggs, 7-10 minutes for eggs that are more well-done.
  • Garnish each serving with cilantro and avocado slices, if desired.