ENCHILADA EGG SKILLET

5 from 1 vote

This enchilada egg skillet is a flavorful twist on breakfast! Eggs poached in enchilada sauce with black beans, cheddar, and fresh toppings.

Prep Time3

Cook Time7

Total Time10

Course: Breakfast

Cuisine: Mexican

Keyword: enchilada egg skillet, enchilada eggs, Mexican shakshuka

Servings: servings

Add the enchilada sauce, chopped chipotle peppers in adobo sauce, and rinsed and drained black beans to a medium skillet.
Cook over medium-low heat, stirring occasionally, until the sauce begins to simmer.
Create small wells in the sauce using the back of a spoon. Crack the eggs into the wells, being careful not to break the yolks.
Cover the skillet with a lid and cook for 4-7 minutes, depending on your preferred egg doneness: 4-5 minutes for set whites and runny yolks, or 6-7 minutes for more set yolks that are still soft.
Once the eggs are cooked to your liking, remove the skillet from the heat. Season with salt and pepper to taste. Top with shredded light cheddar, fresh chopped cilantro, sliced green onions, and sliced avocado.

Enchilada Sauce To Use: Use your favorite store-bought red enchilada sauce for this recipe, or make homemade enchilada sauce.
Cheese Options: Swap the cheddar with Monterey Jack, Pepper Jack, light Mexican cheese blend, crumbled feta cheese, or Cotija cheese.
Beans: You can use pinto beans instead of black beans if preferred.
Add Veggies: Sauté diced bell peppers, corn, or chopped zucchini before adding the enchilada sauce.
Vegan Option: Omit the eggs and cheese. Add tofu, sautéed veggies, or extra black beans.
Spice Level: Adjust the heat by using more or less chopped chipotle peppers in adobo sauce, or choose a mild or spicy enchilada sauce, depending on your preference.

WW Points: 2 points per serving

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