One-Pan Mexican Eggs

Enter your email address:

Delivered by FeedBurner

Sign up now to get the free monthly newsletter & new posts directly in your inbox

(Your email will never, ever

be shared, I promise!)

These one-pan eggs, cooked in a Mexican-style sauce, are a favorite dinner at our house. Of course, they’d also make a great breakfast, lunch, or brunch. (I think eggs are appropriate for any meal.) And for how little time it takes to make them, it sure feels like a gourmet feast. Super easy ‘poached’ eggs, and very little after-dinner clean up.


Choose from a variety of accompaniments: They go great with oven-roasted potatoes, baked sweet potato fries, fresh tortillas (flour, or corn for a gluten-free option), toast (again, regular bread, or a gluten-free or grain-free version), veggies (try steamed asparagus or wilted greens), or a simple fresh salad. If you eat dairy, you can also drop in cubes of cheese after you add the cilantro and before you add the eggs (see the recipe instructions below).


If you ever get bored with eggs, this is a great way to mix it up. Get the protein and nutrients of the eggs in a delicious, flavorful sauce that’s flexible to what you have on hand and to your specific dietary needs. I adapted this recipe from David Lebovitz's Shakshuka, which is also scrumptious. We are just big fans of Mexican food around here.


By the way, you might notice there’s no garlic in this recipe. If you’re a fan, feel free to add a clove. To me, garlic clashes with eggs, so it’s become one of the few no-nos in my recipes. (I also don’t like garlic with sweet potatoes or yams.) But that’s just me. EVERY recipe is adaptable.


Here are some adaptations I use: Instead of the cilantro (not everyone likes it and it isn’t always available), add 2+ cups fresh chard, spinach or other greens instead (washed and roughly chopped). If you really like spice, you can add more chili powder, or a small fresh chili during the sauté phase. The following recipe is mildly spicy.


This is a dish that you will want to serve immediately after cooking. However, you can make everything except the eggs ahead of time. I often make the sauce, turn off the heat and and leave it on the stove until we’re ready to eat. Then I bring the sauce back to a simmer, cook the eggs, and within 10 minutes it is on the table. You could also make an extra big batch of the sauce and refrigerate or freeze for for later. In that case, I’d hold off on the cilantro or greens until you reheat it.


Get creative and share what you come up with in the comments of the regular blog post here!







Recipe for One-Pan Mexican Eggs






2 - 3 Tablespoons olive oil

1 small onion- finely chopped

1/2 red pepper (1/2 - 1 cup)- finely chopped (you could use a canned roasted red pepper instead)

1/2 teaspoon black pepper

1/2 teaspoon salt

1 Tablespoon paprika

1 Tablespoon ground cumin

1 teaspoon chili powder (or more if you like spice)


1 small can tomato paste

1 regular can tomatoes (Diced is easiest, but you can chop up whole tomatoes in the can. If you use fresh tomatoes, you’ll just want to cook them a bit longer.)


3/4 - 1 cup fresh chopped cilantro

6 fresh eggs (Or fewer... or more. Six is how many fit in my standard sauté pan.)


Avocado (optional topping)





Sauté the onion and spices in the olive oil over low medium heat until the onion starts to soften.


Add the chili pepper, tomato paste and canned tomatoes and simmer 10-15 minutes until the sauce starts to cook down and thicken a bit. Stir occasionally. (I leave a lid on so it doesn’t splatter all over, but I tilt the lid so it is cracked substantially. The air needs to escape to help the sauce get more concentrated.)


Add the fresh chopped cilantro and let wilt into the sauce.


Make little pockets in the sauce for the 6 eggs with the back of a spoon and carefully crack eggs into each spot. Cover and continue to simmer for 8-10 minutes. About halfway through you can tuck in any egg whites that have run wild and spoon a little of the sauce over each egg to help the tops cook.


Remove from the heat when the eggs still look slightly undercooked. They should be close to done, but not quite. By the time you finish the details and serve them up they will be just right. If you cook them to perfection in the pan, they will be hard boiled by the time you serve them. The sauce is hot and will continue to cook the eggs, even after the heat is off. (Though, even if they end up hard boiled they’re still delicious.)


Top with fresh avocado slices and serve with your choice of sides.





If you like this, don't forget to share it!