Photo of Mexican egg skillet by WW

Mexican egg skillet

SmartPoints® value per serving
Total Time
30 min
10 min
20 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 on the runny side, or a little longer for a firmer texture. We call for bottled salsa verde, made with tomatillos, but if you can’t find it, use your favorite tomato-based salsa or a fresh pico de gallo instead.


Cooking spray

5 spray(s)

Poblano chile

1 medium, seeded and diced

Frozen corn kernels

1 cup(s), thawed

Uncooked onion(s)

½ cup(s), chopped

No-salt-added canned drained black beans

1 cup(s)

Uncooked zucchini

1 cup(s), diced

Ground cumin

1 tsp

Kosher salt

1 pinch(es), or to taste

Fat free salsa

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


4 large egg(s)


2 Tbsp, chopped


  1. Coat a 12-inch nonstick skillet with nonstick spray. Add chile, corn, and onion; cook over medium-high heat, stirring often, until onion is soft, 5 to 7 minutes. Add beans, zucchini, cumin, and salt; cook, stirring often, until zucchini starts to brown, about 2 minutes.
  2. Stir in 1⁄2 cup salsa verde. Using the back of a spoon, make 4 depressions in vegetable mixture for eggs. Crack 1 egg into each; cook, uncovered, until eggs are set to your liking, 5 to 7 minutes. Garnish with cilantro; serve with more salsa verde.
  3. Serving size: 2 eggs with 11⁄2 cups bean mixture