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If you love the flavors of enchiladas and the comforting style of shakshuka, this enchilada egg skillet is the perfect combination! Bursting with bold flavors from enchilada sauce, smoky chipotle, and hearty black beans, this dish is a delicious way to elevate your breakfast or brunch. It’s easy to make, high-protein, and topped with fresh ingredients like cheddar, cilantro, and creamy avocado. Whether you’re hosting a crowd or enjoying a cozy meal for one, these enchilada eggs will become a new favorite!
Why You Will Love Enchilada Eggs
- Quick & Easy: This recipe is ready in about 10 minutes.
- One Skillet: This entire meal comes together in one skillet for easy prep and cleanup. If you love one-pan recipes, try our ground turkey enchilada skillet next!
- Healthy: This enchilada egg skillet is packed with protein and fiber.
- Versatile: It’s the perfect skillet for breakfast or brunch.
- Customizable: Customize this skillet with your favorite enchilada sauce and toppings.
Ingredients Needed
- Enchilada Sauce: Adds rich, smoky flavor and forms the base of the skillet.
- Chipotle Peppers: A touch of chopped chipotle peppers in adobo sauce adds depth with a hint of heat and smoky flavor.
- Black Beans: Beans add protein and a hearty texture to the skillet. Rinse and drain canned black beans for this recipe.
- Eggs: Poached right in the skillet for a satisfying and protein-packed meal.
- Cheddar: Melts over the top for a gooey texture and irresistible cheesy goodness.
- Cilantro: Sprinkle fresh chopped cilantro for a burst of fresh flavor.
- Green Onions: Garnish with sliced green onions for flavor.
- Avocado: As an option, add sliced avocado for creaminess.
- Salt & Pepper: Season with salt and pepper to taste.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Enchilada Sauce To Use: Use your favorite store-bought red enchilada sauce for this recipe, or make homemade enchilada sauce.
- Cheese Options: Swap the cheddar with Monterey Jack, Pepper Jack, light Mexican cheese blend, crumbled feta cheese, or Cotija cheese.
- Beans: You can use pinto beans instead of black beans if preferred.
- Extra Eggs: Add up to two more eggs to the skillet for additional protein.
- Cilantro Substitution: If you’re not a fan of cilantro, try fresh parsley or skip it altogether.
- Make It Dairy-Free: Use a dairy-free cheese alternative or skip the cheese entirely.
- Gluten-Free: Ensure your enchilada sauce is gluten-free.
- Add Veggies: Sauté diced bell peppers, corn, or chopped zucchini before adding the enchilada sauce to add extra flavor and texture.
- Vegan Option: Omit the eggs and cheese. Add tofu, sautéed veggies, or extra black beans for a plant-based version.
How To Make An Enchilada Egg Skillet
Step 1: Add the enchilada sauce, chopped chipotle peppers in adobo sauce, and rinsed and drained black beans to a medium skillet.
Step 2: Cook over medium-low heat, stirring occasionally, until the sauce begins to simmer.
Step 3: Create small wells in the sauce using the back of a spoon. Crack the eggs into the wells, being careful not to break the yolks.
Step 4: Cover the skillet with a lid and cook for 4-7 minutes, depending on your preferred egg doneness: 4-5 minutes for set whites and runny yolks, or 6-7 minutes for more set yolks that are still soft.
Step 5: Once the eggs are cooked to your liking, remove the skillet from the heat. Season with salt and pepper to taste. Top with shredded light cheddar, fresh chopped cilantro, sliced green onions, and sliced avocado.
Serving Suggestions
Top your enchilada egg skillet with sour cream, sliced jalapeños, salsa, a dollop of Greek yogurt, guacamole, avocado crema, Pico de Gallo, or protein guacamole for extra flavor. Serve it straight from the skillet with warm tortillas, crusty bread, or a side of rice for a hearty meal. We love to pair it with our cilantro lime cauliflower rice, Spanish-style cauliflower rice, or a side of charro beans.
Expert Tips
- Spice Level: Adjust the heat by using more or less chopped chipotle peppers in adobo sauce, or choose a mild or spicy enchilada sauce, depending on your preference.
- Simmer: Ensure the enchilada sauce is hot but not boiling before adding the eggs. It helps the eggs cook evenly.
- Evenly Crack The Eggs: Create small wells in the sauce before cracking in the eggs to help them stay in place and cook evenly.
- Cover The Pan: Placing a lid on the pan traps the steam, helping the eggs set properly.
Storage Instructions
You can store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat gently in a skillet over low heat until warmed through.
Frequently Asked Questions
What Are Enchilada Eggs?
Enchilada eggs combine the bold flavors of enchiladas with a cooking style similar to shakshuka. It is often referred to as Mexican shakshuka. For this recipe, eggs are poached in enchilada sauce with added beans and topped with fresh ingredients for a hearty, flavorful meal. This dish easily comes together in one skillet!
Can I Make This Enchilada Egg Skillet Ahead Of Time?
While this enchilada egg skillet is best enjoyed fresh, you can prep the sauce and beans ahead of time. When ready to serve, simply reheat the mixture, add the eggs, and cook until set.
More Recipes To Try Next!
- Ground Turkey Enchilada Skillet
- Slow Cooker Enchilada Bowl
- Vegetarian Cottage Cheese Enchilada Bowl
- Cottage Cheese Queso
- Roasted Tomatillo Salsa
- Slow Cooker Chicken Tacos
- Mexican Meatloaf Recipe
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
ENCHILADA EGG SKILLET
Ingredients
- 10 ounces red enchilada sauce
- 1/2 teaspoon chopped chipotle peppers in adobo sauce, optional
- 1 cup canned black beans, rinsed and drained
- 4 large eggs
- 1/4 cup shredded light cheddar cheese
- 1 bunch cilantro, chopped
- 2 green onions, sliced
- 1/2 avocado, sliced, optional
- salt and pepper, to taste
Instructions
- Add the enchilada sauce, chopped chipotle peppers in adobo sauce, and rinsed and drained black beans to a medium skillet.
- Cook over medium-low heat, stirring occasionally, until the sauce begins to simmer.
- Create small wells in the sauce using the back of a spoon. Crack the eggs into the wells, being careful not to break the yolks.
- Cover the skillet with a lid and cook for 4-7 minutes, depending on your preferred egg doneness: 4-5 minutes for set whites and runny yolks, or 6-7 minutes for more set yolks that are still soft.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Season with salt and pepper to taste. Top with shredded light cheddar, fresh chopped cilantro, sliced green onions, and sliced avocado.
Video
Notes
- Enchilada Sauce To Use: Use your favorite store-bought red enchilada sauce for this recipe, or make homemade enchilada sauce.
- Cheese Options: Swap the cheddar with Monterey Jack, Pepper Jack, light Mexican cheese blend, crumbled feta cheese, or Cotija cheese.
- Beans: You can use pinto beans instead of black beans if preferred.
- Add Veggies: Sauté diced bell peppers, corn, or chopped zucchini before adding the enchilada sauce.
- Vegan Option: Omit the eggs and cheese. Add tofu, sautéed veggies, or extra black beans.
- Spice Level: Adjust the heat by using more or less chopped chipotle peppers in adobo sauce, or choose a mild or spicy enchilada sauce, depending on your preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love enchiladas and shakshuka, you have to try this Enchilada Egg Skillet! It’s bold, cozy, high-protein, and made in one skillet, so easy and SO delicious. Topped with cheddar, avocado, and fresh herbs, it’s the perfect breakfast or brunch that’ll make your day!