Baked Eggs with Black Beans, Tomatoes and Green Chiles

1 small red onion, diced
2 tsp. olive oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can (14.5 oz.) petite diced tomatoes with jalapenos, undrained
1 can (14.5 oz.) black beans, rinsed and drained
1 can (4 oz.) diced green chilies
4 eggs
1/2 cup shredded Mexican cheese blend

Preheat oven to 450F. Spray a pie plate or small baking dish with Pam.
Heat olive oil in a frying pan and sauté onion, about 2 minutes. Add ground cumin and chili powder and sauté 3 minutes more. Add tomatoes with their juices, beans, and diced green chilies to the pan and let cook at very low simmer about 15 minutes, or until the mixture is slightly thickened.

Spoon 3/4 of the tomato-bean mixture into the bottom of the dish and carefully break the eggs on top of the mixture. Spoon the rest of the mixture around the eggs, avoiding the yolks.

Bake the casserole 6 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove dish from oven and turn broiler on high. Sprinkle cheese over the top and put dish back in to broil for 3-4 minutes, or until the cheese has melted and started to brown.

Serve hot with salsa and sour cream.