Learn how to make Mexican Baked Eggs … a delicious, spicy recipe that’s perfect for lazy weekend brunches and busy weeknights!
I don’t know about you, but I love weekend brunch. There’s nothing better than enjoying a lazy meal while chatting with friends … and maybe sipping a cocktail (or two) in the process.
I’d probably go out for brunch all the time, except for one problem: my husband hates waiting in line! And if you’ve ever lived in a big city, you know that brunch equals long lines.
So rather than listen to Joel’s complaints (which kind of kill the relaxing vibe anyway), we usually enjoy brunch at home. Yes, my husband definitely has the better end of the deal. He gets to sleep in and wake up to a delicious meal.
But I’m not complaining … especially when these Mexican Baked Eggs are on the menu!
Have you ever tried shakshuka? Kind of a fancy name (the dish has Middle Eastern/Israeli roots), but it’s simply eggs poached in a sauce.
This Mexican Baked Eggs recipe uses a very similar cooking method to shakshuka. It starts with a quick-cooking tomato sauce, then you add eggs, and finally the whole thing gets baked. Fancy name, easy recipe!
These baked eggs are quick to make, and the south-of-the-border flavors give the recipe a delicious twist. Whether you call it Mexican Baked Eggs or Mexican Shakshuka, I know you are going to love this recipe.
Serve this yummy Mexican egg recipe for brunch or for busy weeknights … basically, anytime you’re craving bold flavors without a lot of effort. Which is always, right?
Mexican Baked Eggs Ingredients
This easy Mexican eggs recipe uses simple ingredients to create a flavor-packed meal. Everything is easy to find, and you probably already have most of these ingredients in your pantry:
- Bell Peppers: I used a yellow pepper, but red or orange peppers would work.
- Spices: chili powder, cumin, oregano, jalapeño, and garlic
- Crushed Tomatoes: I used fire-roasted crushed tomatoes, which add a smokey flavor. Regular crushed tomatoes are fine, too.
- Toppings: avocado, cilantro, jalapeño, and cotija cheese, a salty, crumbly Mexican cheese (queso fresco or feta would also be good).
- Corn Tortillas or Toasted Bread
You’ll also need an oven-proof frying pan. A 10- or 12-inch cast iron skillet works perfectly for this.
How to Make Mexican Baked Eggs
You’re going to love how simple these baked eggs in tomato sauce are to make!
Watch the video below for an overview of the process, then keep reading for lots of tips and a step-by-step recipe.
Didn’t that look easy? And it is!
First step when making these Mexican eggs is the sauce. You’ll begin by sauteing onions and peppers in a cast iron skillet (or other oven-proof pan) until they’re nice and browned on the edges … this will give your sauce a yummy, smoky flavor.
The seasonings come next: chili powder, cumin, oregano, jalapeño, and garlic. Feel free to adjust the amount of jalapeño, adding more or less, to taste.
Then, stir in a can of crushed tomatoes (I like fire-roasted for their smoky flavor) and simmer the sauce until it’s thick, about five minutes. You’ll know the sauce ready when you can create wells to hold the eggs, and the wells more or less hold their shape.
Remove the skillet from the heat, then use a spoon to create six evenly-spaced wells in the sauce.
Crack an egg in a small bowl, then pour it into one of the wells. Repeat this process with all of your eggs. Don’t worry if the eggs don’t stay completely in the wells … they’ll probably spread a little.
Then, you’ll bake the eggs just until their whites are set … they should still be a little jiggly. Not a fan of runny yolks? Cook the eggs a little longer until the yolks are set, too.
Did you notice that this Mexican Shakshuka recipe is made in one pan? I love that, and it makes cleanup a breeze, too!
It’s time for the finishing touch: toppings!
I don’t know what it is, recipes with toppings are the best. A tasty garnish makes any dish taste even better, and I love being able to customize my food.
There are two ways to serve this recipe.
- Add the toppings directly to the skillet and serve. Or,
- Place the toppings in small bowls and have everyone help themselves.
If you let your guest serve themselves, make sure to prepare extra toppings. Most people’s eyes are bigger than their bellies, and the toppings won’t go as far.
With all that mouthwatering sauce, you’ll definitely want something to scoop it up.
Corn tortillas are perfect for this, and they’re also a great gluten-free option. Make sure to warm the tortillas first so they don’t crack. You can do this in the microwave (wrap them in damp towels first) or in a tortilla warmer.
Thick slices of toasted bread are also delicious. And you can even serve these Mexican eggs over rice or quinoa if you prefer.
However you serve it, this easy Mexican Baked Eggs recipe is one you’ll turn to again and again. Let me know if you try it … I’d love to hear what you think!
Learn how to make delicious Mexican Baked Eggs ... perfect for a lazy weekend brunch or busy weeknight dinner!
- 1 tablespoon oil
- 1 medium onion, sliced
- 1 large bell pepper, sliced
- 1 jalapeño, diced small (or to taste)
- 2 large garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 6 large eggs
- 1/3 cup crumbled cotija cheese
- 1/4 cup cilantro leaves
- 1 avocado, sliced
- 1 jalapeño, sliced
- 6 corn tortillas (or toasted bread)
Preheat oven to 400 degrees.
Heat oil in a large cast iron skillet over medium-high heat.
Add onion and bell pepper to pan. Season with salt, then cook until browned on edges, stirring frequently (about 10 minutes).
Reduce heat to medium and allow pan to cool slightly. Add jalapeño, garlic, chili powder, cumin, and oregano. Cook for one minute, stirring constantly.
Stir crushed tomatoes into veggies. Simmer sauce until thickened (about 5 minutes). Season to taste with salt and remove from heat.
Use a spoon to create 6 wells in the sauce.
Crack an egg in a small bowl, then transfer egg to one of the wells in the sauce. Repeat process with remaining eggs, then sprinkle eggs with salt and pepper to taste.
Bake until eggs are set, about 15 minutes.
Sprinkle baked eggs with cheese, cilantro, avocado, and sliced jalapeño. Serve with warmed tortillas (or toasted bread). Enjoy!
Loved this Mexican Baked Eggs recipe?
If you enjoyed this easy Mexican breakfast casserole, then you’ll like these recipes, too:
- Vegetarian Breakfast Enchiladas
- Easy Egg and Black Bean Tacos
- Mexican Breakfast Tostadas
- Spicy Egg and Potato Breakfast Burritos
And make sure to check out all of my breakfast recipes while you’re here!
What is your favorite brunch recipe?