Enchilada Skillet with Eggs

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


  • 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)


  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.


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.