Mexican Baked Eggs in Tomato Sauce
Enjoy delicious Mexican Baked Eggs in Tomato Sauce, perfect for breakfast! Try this easy recipe today for a flavorful start to your day!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 poblano chiles (seeded and sliced 1/2 inch thick)
- 3 garlic cloves (chopped)
- 2 cups tomato sauce (canned)
- 2 cups halved cherry tomatoes (12 ounces)
- 1 teaspoon dried oregano
- 1/4 teaspoon New Mexico Chili Powder
- 1/2 teaspoon cider vinegar
- 4 large eggs
- 1 cup crumbled queso fresco (5 ounces)
- 1/2 cup Muenster Cheese
- Chopped cilantro
- Sliced jalapeños
- Corn chips (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Roast the poblano chiles until charred, then steam in a plastic bag for 10 minutes before chopping.
- In a cast-iron skillet, heat olive oil and sauté chopped poblanos and cherry tomatoes for about 4 minutes. Add garlic and cook for another minute.
- Stir in tomato sauce, chili powder, oregano, and simmer until thickened (about 10 minutes). Adjust seasoning with cider vinegar if needed.
- Crack eggs into the sauce and sprinkle both cheeses around them. Bake until the eggs are set (about 10 minutes).
- Garnish with cilantro and jalapeños before serving with corn chips.
Nutrition
- Serving Size: 1 egg serving (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 370mg
Find it online: https://juliaflavors.com/mexican-baked-eggs-in-tomato-sauce/