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    Home > Breakfast > Mexican Baked Eggs In Poblano Tomato Sauce

    Mexican Baked Eggs In Poblano Tomato Sauce

    Published: Aug 24, 2019 · Modified: Mar 30, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Baked eggs for breakfast

    Baked Eggs for Breakfast, brunch or dinner. Mexican Style. Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat. A Mexican breakfast recipe that’s healthy but feels like a rich treat. Mexican baked eggs is a recipe you’ll want to make over and over again.

    Baked Eggs for breakfast in a cast iron skillet with a spicy tomato sauce.

    I’m one of those people who wake up hungry. What does that mean to you? I really need a breakfast recipe that comes together pretty quickly, or I’ll eat a half bag of potato chips while waiting. Oh yes, it’s true.

    So if you’re not one to fuss for a couple hours over breakfast, even a weekend breakfast, this recipe is one you’ll want to take a look at.

    A little prep the day before and it’s an easy breakfast. And you’ll want to make Mexican baked eggs for breakfast over and over.

    How To Make Mexican Baked Eggs

    • This recipe calls for roasted poblano peppers. I urge you to prepare this step of the recipe the day before. It takes about ten minutes to char the poblanos stovetop. After charring, place the peppers in a plastic bag for 5-ish minutes, then with your hands, remove most of the charred skin. Please don’t rinse the peppers under water, you’re washing away flavor.
    • Remove the tops and seed pods, chop and store in the refrigerator until morning.
    • Add the chopped poblanos, halved cherry tomatoes and chopped garlic to a cast iron skillet. Once sauteed, add tomato sauce and oregano. Cook on low for about ten minutes. Swirl in some apple cider vinegar.
    • Crack the eggs and evenly distribute into the tomato sauce.
    • Top with Muenster and Queso cheese and bake ten minutes. I like to sprinkle the cheese around the eggs, so as not to cover and hide them.
    • Garnish with jalapeno rings and chopped cilantro and dig in. It’s earthy, delightful and absolutely delicious.
    A lame little video taken one handed with my cell phone on roasting poblano peppers stove top 🙂

    Skillet Baked Eggs

    I have a lovely relationship with my cast iron skillet. It heats beautifully on the stove top and carries its expert cooking attributes to the oven.

    If you have a cast iron skillet, please use it for this recipe. If you don’t, an oven proof skillet will work fine…one that you can use stove top and then in the oven.

    How Do You Cut The Acidity or Bitterness of Tomato Sauce?

    There’s a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it’s as important as salt and pepper.

    Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

    If a tomato sauce seems a little too strong in flavor, a little bitter, or out of balance just add a splash of vinegar to bring all of the flavors into harmony. You don’t need to taste the vinegar, that’s why just a splash will do. The acid in tomatoes doesn’t become exaggerated by adding vinegar, the addition actually balances the flavors.

    I keep cider, red wine and sherry vinegars close at hand. Try it sometime and let me know if you think it elevates flavors. Always add it at the end of the cooking process just as you would use salt and pepper to adjust flavors.

    Recipe For Mexican Baked Eggs

    Mexican baked eggs served with tortilla chips and jalapeno peppers

    I hope you give this recipe for Mexican Baked Eggs a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite Oven Baked Eggs Recipe let me know, I’d love to give it a try.

    More Mexican Breakfast Recipes

    • Eggs Rio Grande
    • Chorizo Breakfast Tacos
    • Hatchamole Scrambled Egg Breakfast Sandwich
    • Chipotle Bacon Avocado Poached Egg Breakfast Sandwich
    • Mexican Breakfast Salad

    And if you love making breakfast or making breakfast for dinner, you won’t want to miss my Breakfast Category. You’ll find lots of delicious eye opening recipes. The most popular being Breakfast Burrito with Green Chile Sauce.

    Mexican eggs baked in a cast iron skillet

    Mexican Baked Eggs in Tomato Sauce

    40 minutes
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 4
    Calories: 333kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 3 poblano chiles seeded and sliced 1/2 inch thick
    • 3 garlic cloves chopped
    • 2 cups tomato sauce canned
    • 2 cups halved cherry tomatoes 12 ounces
    • 1 teaspoon dried oregano preferably Mexican Oregano
    • 1/4 teaspoon New Mexico Chili Powder or ancho
    • 1/2 teaspoon cider vinegar
    • 4 large eggs
    • 1 cup crumbled queso fresco 5 ounces
    • 1/2 cup Muenster Cheese
    • Chopped cilantro and sliced jalapeños for garnish
    • Corn chips for serving
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    Instructions

    • Preheat the oven to 425°.
    • Roast the poblanos over your gas stovetop until charred. Place in a plastic bag and let steam 10 minutes. With your hands, remove most of the charred skin. Remove tops and seeds and chop the peppers. Do this step the day before to avoid extra time when making this dish. It takes about 10 minutes for the chiles to char.
    • In a large cast-iron skillet, heat the olive oil. Add the chopped roasted poblanos, tomato halves and cook over moderate heat 4 minutes. Stir in the garlic, cook 1 more minute. Add the tomato sauce, chili powder and oregano and cook over low heat until thickened, 10 minutes.
    • Taste the sauce and add a splash of vinegar.
    • Crack the eggs into the tomato sauce and top with the cheese. I like to sprinkle the cheese around the eggs, so I can see if they're over cooking. Bake until set, about 10 minutes. Watch the eggs closely to get them to your desired doneness. 10 minutes will more than likely cook them to the hard stage. Garnish with cilantro and jalapeños and serve with corn chips.
    • While the eggs are in the oven, chop the cilantro and slice the jalapenos. Serve immediately with garnishes.

    Nutrition

    Calories: 333kcal | Carbohydrates: 16g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 198mg | Sodium: 1034mg | Potassium: 852mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1851IU | Vitamin C: 98mg | Calcium: 344mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Breakfast & Brunch Recipes

    • Easy Cheesy Mexican Omelette With Chorizo
    • Moroccan Breakfast, Swiss Chard with Fried Eggs
    • Country Potatoes with Ham
    • Breakfast Sandwich with Avocado, Bacon and Egg

    Reader Interactions

    Comments

    1. Linda Manning says

      April 26, 2020 at 9:13 am

      5 stars
      Hi Lea Ann, I made this for me and my 98-year old Mom, and it was delicious. I ran out of time, so after thickening the sauce, let it cool and saved it in the refrigerator. The next day, all of those ingredients had marinated and blended together. I made individual servings in a small skillet by heating up the sauce, adding the cheese and then the egg, covering for a few minutes to poach-like perfection. We both loved it!

      Reply
    2. John / Kitchen Riffs says

      August 28, 2019 at 7:59 am

      Lot of flavor in this dish. A whole lot! Just my thing. This looks excellent — thanks.

      Reply
    3. Abbe@This is How I Cook says

      August 26, 2019 at 12:08 pm

      5 stars
      Love this take on shakshuka, LeaAnn. Think I might even make this for dinner tonight! Pinning! It was so good to see you again. Thanks for your support!

      Reply
    4. Larry says

      August 24, 2019 at 1:40 pm

      This looks and sounds right up my alley – I like eggs you know. I believe I’ve seen an Italian version of it as well.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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