Mexican Egg Skillet

Mexican egg skillet

Total Time
30 min
10 min
20 min
You need little more than a skillet to whip up this Mexican-inspired meal for breakfast, brunch, or dinner. The eggs go in last, which lets you tweak their cooking time to your exact preference—figure 5 minutes or so for yolks on the runny side, a bit longer for firmer eggs. While tomatillo-based salsa verde is our suggestion for this, red salsa works too.


Cooking spray

5 spray(s)

Poblano chili pepper

1 medium, seeded and finely chopped

Frozen corn

1 cup(s), thawed

Uncooked onion

½ cup(s), chopped

No-salt-added canned drained black beans

1 cup(s)

Uncooked zucchini

1 cup(s), sliced, finely chopped

Ground cumin

1 tsp

Kosher salt

1 pinch(es)


½ cup(s), green salsa verde, plus more for serving (optional)


4 large egg(s)


2 Tbsp, chopped


  1. Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the chile, corn, and onion and cook, stirring often, until the onion is soft, 5 to 7 minutes. Add the beans, zucchini, cumin, and salt and cook, stirring often, until the zucchini starts to brown, about 2 minutes.
  2. Stir in the salsa. Using the back of a spoon, make 4 wells in the vegetables. Crack 1 egg into each well. Reduce heat to medium. Cook, covered, until the eggs are cooked to desired doneness, 5 to 7 minutes for medium. Garnish with the cilantro. Serve with more salsa (if desired).
  3. Serving size: 2 eggs and 1½ cups bean mixture