Mexi Bolita Beer Breakfast

• 1 Tablespoon Olive Oil
• 1-1/4 cup Onion, Diced
• 3/4 cups Pasilla Pepper, Diced
• 1-1/2 cup Grape Tomatoes, Halved
• 1/2 cups Canned Green Chilies, Diced
• 1/2 cups Dark Mexican Beer
• 1-1/2 cup Canned Kidney Beans, Drained
• 1 teaspoon Sea Salt
• 1/4 teaspoons Black Pepper
• 1/2 cups Shredded Cheese (Your Choice! I Used A White Cheddar With Chipotle.)
• 4 whole Eggs (large)
• 1/4 cups Cilantro, Chopped

1. Preheat oven to 375u0b0F.
2. Heat the olive oil in a skillet over medium heat. Then add the onion and pepper, seasoning with a dash of salt and pepper. Cook until the onions are translucent, about 10 minutes. Add in the tomatoes and green chilies and cook for 5 minutes more. Add in the beer, stirring to get all the good bits off the bottom of the pan. Then incorporate the kidney beans, gently stirring to mix.
3. Transfer the mixture to a 1.5 quart casserole dish or four 5 inch ramekins (with at least a 10 ounce capacity), top with cheese, then make a well in the center for the egg(s) to sit in. Crack the eggs, one by one, into a small dish first, just in case any egg shells fall in. Then transfer an egg into each of the wells (either in the ramekins or in the casserole dish).
4. If using ramekins, place them on a cookie tray before placing them in the oven. Cook for 25-30 minutes, or until the egg whites have set. Garnish with cilantro, and serve with lime wedges, Franks Red Hot, and sour cream.

olive oil, onion, pepper, grape tomatoes, green chilies, kidney beans, salt, ubc, shredded cheese, eggs, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mexi-bolita-beer-breakfast/ (may not work)