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Mexican Baked Eggs in Tomato Sauce

Mexican Baked Eggs in Tomato Sauce
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Mexican Baked Eggs in Tomato Sauce is a vibrant and flavorful dish that transforms breakfast into an exciting culinary experience. This recipe features perfectly baked eggs nestled in a spicy tomato sauce enriched with roasted poblanos, garlic, and aromatic spices. Whether you’re hosting a brunch or seeking a cozy meal, this one-skillet wonder delivers a satisfying combination of protein and vegetables, making it a nutritious start to your day. Serve it with crispy corn chips or warm tortillas for an unforgettable meal that’s sure to please everyone at the table.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 3 poblano chiles (seeded and sliced)
  • 3 garlic cloves (chopped)
  • 2 cups canned tomato sauce
  • 2 cups halved cherry tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon New Mexico chili powder
  • 4 large eggs
  • 1 cup crumbled queso fresco
  • 1/2 cup Muenster cheese

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Roast the poblanos on a gas stovetop until charred, then steam in a plastic bag for 10 minutes. Peel, seed, and chop.
  3. In a cast-iron skillet, heat olive oil over moderate heat. Add chopped poblanos and halved cherry tomatoes; cook for about 4 minutes.
  4. Stir in garlic; cook for another minute. Add tomato sauce, chili powder, and oregano; simmer until thickened (about 10 minutes). Adjust seasoning with cider vinegar.
  5. Crack eggs into the sauce mixture and sprinkle cheeses around them.
  6. Bake for about 10 minutes until set to your liking.
  7. Garnish with chopped cilantro and sliced jalapeños, serving immediately with corn chips.

Nutrition

Find it online: https://flavorandspoon.com/mexican-baked-eggs-in-tomato-sauce/