Post in partnership with Muir Glen Organic. See below for more details.

I love breakfast, but sometimes I get stuck in ruts. Breakfast is a low key event and my family is okay with that. As a result, we make oatmeal every weekday and most weekend mornings. When oatmeal won't do the trick, it's scrambled eggs and toast. But sometimes, I get an itch to break out and make something completely different.

This enchilada skillet is a riff off shakshuka and this curried tomato egg recipe. The sauce is an enchilada sauce that I quickly throw together. And there aren't many ingredients beyond that. I also like to make an extra batch of the sauce so I can have enchiladas for dinner later in the week.

Enchilada Skillet with Eggs

Print Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cross between shashuka and enchiladas, this skillet cooks eggs in a homemade enchilada sauce and is served over creamy polenta.

• Author: Erin Alderson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 large servings 1x
• Category: Main Course

Ingredients

Scale 1x2x3x

• 1/2 red onion (diced)
• 1 clove garlic (minced)
• 1 can (28 oz) Muir Glen Organic Fire Roasted Whole Tomatoes
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro
• 1 tablespoon olive oil
• 2 ounces poblano peppers (deseeded and diced (about 10 ))
• 4 large eggs
• Cilantro (for topping)
• Cotija (for topping)
• Avocado (for topping)
• Creamy polenta (for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. In a blender, combine onion, garlic, tomatoes, cilantro and spices. Pulse 3 to 4 times until blended, but still chunky. Set aside.
2. In a 12 inch skillet, heat 1 tablespoon olive oil over medium high heat. Add peppers and cook until blistered, about 5 to 10 minutes. Reduce heat to medium.
3. Pour blended tomato sauce into skillet. Bring to a simmer. Create a small well in the sauce on the side of the skillet and crack egg into the shallow well. Repeat for each egg.
4. Cover and let eggs cook until whites are set but yolks are still runny, about 10 to 15 minutes depending on heat of the pan. When eggs are done, top with cilantro, cotija and avocado.
5. Serve over creamy polenta.

Notes

Tips & Tricks: If you prefer your eggs more cooked than over easy, keep them covered longer.

Stock up: get the pantry ingredients you will need: Canned Whole Tomatoes, Eggs, Polenta

Nutrition: See the information.

Nutrition

• Calories: 346
• Sugar: 19.2
• Sodium: 1214
• Fat: 18.1
• Carbohydrates: 33
• Protein: 19.5
• Cholesterol: 372

Explore Muir Glen Organic Fire Roasted Whole Tomatoes

Look in my cupboard and I always have a can of whole tomatoes. I love Muir Glen Organic's fire roasted tomatoes as they add a layer of flavor without any extra ingredients. And they pair perfectly with hearty spices like cumin and chili powder. A few other ways I use whole tomatoes (either whole or pureed):

Curried Eggs with Spinach
White Beans in Spicy Tomato Sauce
Bulgur Vegetarian Chili

Disclosure: This recipe was created in partnership with Muir Glen Organic. All thoughts and opinions are my own. It's content like this that helps me keep this site running to provide the vegetarian recipes you see every week.