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.
A cross between shashuka and enchiladas, this skillet cooks eggs in a homemade enchilada sauce and is served over creamy polenta.
- 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)
- In a blender, combine onion, garlic, tomatoes, cilantro and spices. Pulse 3 to 4 times until blended, but still chunky. Set aside.
- 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.
- 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.
- 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.
- Serve over creamy polenta.
- Calories: 346
- Sugar: 19.2
- Sodium: 1214
- Fat: 18.1
- Carbohydrates: 33
- Protein: 19.5
- Cholesterol: 372
Anything you might put into enchiladas could go in this enchilada skillet. For example, my go to variations are to add extra vegetables, legumes, and cheese. Beyond that, you can also change:
Tomatoes: Can’t find whole tomatoes? Crushed tomatoes are a great swap! They’ve got a bit more sauce so the dish will have more liquid.
Grains: I love the creaminess of the polenta with the acidity of the tomato. Plus, it harkens to the corn tortillas I use for enchiladas. However, you could also serve over a bowl of millet or brown rice.
Peppers: Poblano peppers definitely have a bit of a kick! If you want a more mild dish, swap for green bell peppers. Or, if you want to turn up to heat, use jalapeno or Anaheim chilies instead.
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.