Enchilada Eggs by Palak Patel
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This Mexican-inspired spin on Middle Eastern Shakshuka is not just for breakfast. It’s fabulous option for lunch or dinner, too. Customize the recipe by adding beans, corn, or other veggies you have on hand to the enchilada sauce. Serve with warm tortillas or tortilla chips to scoop up the sauce.
Ingredients
Canned enchilada sauce
10 oz
Ground coriander
½ tsp
Ground cumin
½ tsp
Chili powder
¼ tsp
Egg
4 large egg(s)
Onion
½ cup(s), chopped, finely diced
Shredded cheddar cheese
¼ cup(s), or shredded Mexican blend cheese
Cilantro
¼ cup(s), chopped
Instructions
1
In a large skillet over medium-high heat, bring enchilada sauce to a simmer. Stir in coriander, cumin, and chili powder.
2
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.
3
Sprinkle with onion, cheese, and cilantro. Serve immediately.
4
Serving size: 2 eggs, 3/4 cup sauce with veggies, and 2 tbsp cheese
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