Mexican Baked Eggs (One Skillet)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 one egg servings
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Calories
204 kcal
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Cuisine
Mexican, Vegetarian
Mexican Baked Eggs (One Skillet)
Description
This one-pan Mexican baked eggs recipe blends diced jalapeño and onion sautéed with cumin and cayenne pepper, enhancing the dish’s warmth and complexity. Adding fire roasted tomatoes preserves a smoky, tangy flavor, while black beans and diced green chiles contribute hearty texture and mild heat. Simmering this mixture thickens it slightly, creating a flavorful bed for the eggs.
Eggs are cracked into spoon-made indentations, then baked at high heat until just starting to set. Sprinkling shredded Colby Jack cheese on top under the broiler melts into a creamy topping that balances the spice. The eggs remain tender with runny yolks when removed promptly, offering a rich mouthfeel within the savory base.
Serving with whole wheat or corn tortillas allows scooping and wraps contrasting textures and grains. Fresh herbs like cilantro or chives provide brightness, while sour cream or Greek yogurt adds cooling creaminess to balance the dish’s heat. The method showcases the depth possible from simple ingredients cooked thoughtfully in one pan.
Ingredients
- ½ large jalapeño diced
- 1 small onion finely diced
- 1 teaspoon olive oil depending on the pan
- ½ teaspoon cumin ground
- ¼ teaspoon cayenne pepper
- 1 .5 oz. can fire roasted diced tomatoes do not drain, with juice
- 1 oz. can black beans rinsed and drained well
- 1 oz. can diced green chiles
- 6 large egg
- 2 ounces Colby jack cheese shredded
- whole wheat tortillas or corn tortillas, for serving
- cilantro if desired, or chives, chopped, for garnish
- sour cream if desired, or Greek yogurt, for garnish
Notes
- This recipe was originally posted in June 2015, with updates made in May 2020 and August 2022.
User Reviews
Overall Rating
5
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