Enchilada Eggs by Palak Patel
Canned enchilada sauce
Dried ground coriander
4 large egg(s)
½ cup(s), chopped, finely diced
Shredded cheddar cheese
¼ cup(s), or shredded Mexican blend cheese
¼ cup(s), chopped
- In a large skillet over medium-high heat, bring enchilada sauce to a simmer. Stir in coriander, cumin, and chili powder.
- Crack eggs into sauce, leaving about an inch between each egg. If you like your eggs sunny side up (runny yolk), cover pan, reduce heat to low, and cook until egg whites are just set and yolks are still slightly runny, 6 to 8 minutes. If you like your yolks cooked through, gently pierce yolks before covering pan to help yolks cook through, 8 to 10 minutes.
- Sprinkle with onion, cheese, and cilantro. Serve immediately.
- Serving size: 2 eggs, 3/4 cup sauce with veggies, and 2 tbsp cheese