Mexican Baked Eggs are cooked in a single skillet and packed with bold Mexican-inspired flavors, making them a delicious option for breakfast, brunch, or dinner. As one of those healthy dinner ideas that also works any time of day, this dish combines convenience, flavor, and a satisfying balance of protein and spice.
The flavorful tomato mixture and green chilies create a savory base, while the baked eggs add richness and texture. Everything cooks in one pan, making preparation simple and cleanup easy.
A variety of toppings can be used to customize the dish. Fresh cilantro adds brightness, while Greek yogurt or sour cream provide a cool, creamy contrast to the spicy flavors. Chives are another great option for adding a little extra crunch.
For a milder version, simply reduce the amount of diced green chilies. The recipe is easy to adjust depending on how much heat is preferred without changing the overall character of the dish.
Mexican Baked Eggs can be served in several different ways. Corn tortillas are perfect for making breakfast tacos or dipping into the runny egg yolks. They can also be served over rice, enjoyed on their own, or paired with tortilla chips for scooping.
For a fun brunch presentation, the tomato mixture can be spooned into small hollowed bread bowls before adding the eggs and baking. It’s a simple variation that turns this skillet meal into an eye-catching dish for gatherings and special occasions.
One Skillet Mexican Baked Eggs
Mexican Baked Eggs are cooked in a single skillet and packed with bold Mexican-inspired flavors, making them a delicious option for breakfast, brunch, or dinner. As one of those healthy dinner ideas that also works any time of day, this dish combines convenience, flavor, and a satisfying balance of protein and spice.
Ingredients
- ½ large jalapeno diced
- 1 small onion finely diced
- 1 teaspoon olive oil depending on the pan
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 14.5 oz. can Fire roasted diced tomatoes with juice (do not drain)
- 1 15 oz. can black beans rinsed and drained well
- 1 4 oz. can diced green chiles
- 6 large eggs
- 2 ounces colby jack cheese, shredded
- whole wheat/corn tortillas for serving
- chopped cilantro or chives for garnish, if desired
- sour cream or greek yogurt for garnish, if desired
Instructions
- Preheat the oven to 450°F (230°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onions and jalapeños and cook for about 2 minutes, until slightly softened.
- Stir in the cumin and cayenne pepper, then cook for another 2–3 minutes until fragrant.
- Add the diced tomatoes with their juices, black beans, and diced green chilies. Reduce the heat to low and let the mixture simmer gently for 15–20 minutes, or until slightly thickened.
- Using the back of a spoon, create small wells in the mixture. Crack an egg into each well, then spoon some of the tomato mixture around the eggs, being careful not to cover the yolks.
- Transfer the skillet to the oven and bake for about 5 minutes, or until the egg whites begin to set but still look slightly soft. Carefully remove the skillet from the oven and switch the oven to broil.
- Sprinkle the cheese evenly over the top and place the skillet under the broiler for 1–3 minutes, or until the cheese is melted.
- Remove from the oven while the egg yolks are still soft. If you prefer firmer yolks, continue cooking for an additional 2–3 minutes.
- Serve hot with whole wheat flour tortillas or corn tortillas for dipping. Salsa, sour cream, or Greek yogurt also make delicious toppings.
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