Mexican Baked Eggs
Learn how to make delicious Baked Mexican Eggs ... perfect for a lazy weekend brunch or busy weeknight dinner!
Servings: 6 people
Calories: 286kcal
Ingredients
For Baked Eggs:
- 1 tablespoon cooking oil (such as canola or vegetable oil)
- 1 medium onion, sliced
- 1 large bell pepper, sliced
- 1 jalapeño, diced small (add more or less to taste)
- 2 large garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 6 large eggs
- kosher salt
- pepper
For Serving:
- ⅓ cup crumbled cotija cheese
- ¼ cup cilantro leaves
- 1 large avocado, sliced
- 1 jalapeño, sliced
- 6 corn tortillas (or toasted bread)
Equipment
- Cast Iron Skillet (or other large oven-proof skillet)
Instructions
Prepare Baked Eggs:
- 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 egg whites are set (about 10 to 15 minutes).
Serving:
- Sprinkle baked eggs with cheese, cilantro, avocado, and sliced jalapeño. Serve with warmed tortillas (or toasted bread). Enjoy!
Notes
Make sure to read the info before this recipe card for more tips, toppings ideas, serving suggestions, and related recipes!