Photo of Mexican egg skillet by WW

Mexican egg skillet

SmartPoints® value per serving
Total Time
38 min
20 min
18 min
In just one skillet, you can make this tasty Mexican-inspired meal for breakfast or brunch, or serve it for an easy supper. It combines a mix of sautéed vegetables, chiles, and black beans with eggs. Cook the eggs to your preference for doneness—a little less if you’d like the yolks to be a little runny so the flavors can mingle once the yolk is pierced or a little longer for a firmer texture. Look for bottled salsa verde on the international aisle of your supermarket. If you can’t find it, use your favorite salsa or a fresh pico de gallo instead.


Cooking spray

5 spray(s)

Uncooked onion(s)

½ cup(s), chopped

Poblano chile

1 medium, seeded and diced

Frozen corn kernels

1 cup(s), thawed

No-salt-added canned drained black beans

1 cup(s)

Uncooked zucchini

1 cup(s), diced

Ground cumin

1 tsp

Kosher salt

1 pinch, or to taste

Fat free salsa

½ cup(s), green variety (salsa verde - plus extra for garnish)


4 large


2 Tbsp, fresh, chopped (for garnish)


  1. Coat a 12-inch nonstick sauté pan with cooking spray. Add onion, poblano, and corn; cook, stirring often, until onion is soft, 5-7 minutes. Add beans, zucchini, cumin, and salt; cook until zucchini starts to brown, about 2 minutes.
  2. Stir in salsa verde; with the back of a spoon make four depressions in the vegetable mixture for eggs. Crack an egg into each spot; cook, uncovered, for 5-7 minutes or until set to your liking. Garnish with cilantro; serve with additional salsa verde (optional).
  3. Serving size: 2 eggs with 1 ½ cups bean mixture