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. A recipe you’ll want to make over and over again.
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 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.
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
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.
- 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
- 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.