Enchilada Eggs by Palak Patel

Total Time
25 min
10 min
15 min
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.


Canned enchilada sauce

10 oz

Dried ground coriander

½ tsp

Ground cumin

½ tsp

Chili powder

¼ tsp


4 large egg(s)

Uncooked onion(s)

½ cup(s), chopped, finely diced

Shredded cheddar cheese

¼ cup(s), or shredded Mexican blend cheese


¼ cup(s), chopped


  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


Palak Patel is the creator and founder of The Chutney Life, a community where people feel inspired, understood, and empowered. Palak is a mother and chef who specializes in traditional and fusion Indian cuisine.