Mexican Style Eggs

Ingredients:
1 TBSP coconut oil
3/4 Cup onion, minced
1 TSP chili powder
1/2 TSP ground cumin
1/2 TSP crushed red pepper flakes
1 (19 ounces) can black beans, rinsed and drained
1 (19 ounces) can low sodium diced tomatoes
6 eggs
1/4 Cup low fat Cheddar cheese, grated

Method:
In large saucepan, heat coconut oil over medium heat. Add onion and sauté for about 5 minutes. Add chili powder, cumin and red pepper flakes and stir for 2 minutes. Add black beans and tomatoes. Stir. Bring to a simmer, cover and cook for 15 – 30 minutes until thickened to desired texture. While mixture cooks, preheat oven to 350F. Lightly brush 6 ramekins (placed on a baking sheet) or one casserole dish with cooking oil spray. Mash bean mixture well and evenly divide amongst the dishes. Make a shallow hole in the middle of each one. Carefully crack one egg on top of each dish. Sprinkle lightly with cheese. Bake for 15 minutes or until egg is cooked to cooked.