Whip up this skillet chilaquiles with eggs recipe for a quick brunch or a simple dinner meal with a side salad. Everything goes in one pan for easier clean up too!
As a household of two, we always seem to have extra tortillas leftover whenever we make tacos. Luckily, those extra corn tortillas can be put to good use in a recipe like this skillet chilaquiles with eggs!
If you have an oven safe skillet, you can whip up this recipe in just one pan so you have less mess to clean up afterwards. For those of you who aren’t familiar with chilaquiles (they are new to me too!), it is a dish made from corn tortillas and red salsa or mole. Oftenimes the tortillas are fried until crispy first and then sautéed in the salsa, but I skipped that step and thought they were just as good. 🙂
Will and I ate these for breakfast one morning on their own or you can totally serve this skillet chilaquiles with eggs with a side salad for a filling dinner that is quick and easy. To increase the fiber in the dish, I added some sliced summer squash since I wanted to make it more of a one-dish meal.
More Breakfast Recipes You’ll Love
- Savory Yogurt Bowl (2 Ways)
- Mexican Breakfast Scramble
- Swiss Chard Frittata
- Cheddar Zucchini Waffles
- Strawberry Yogurt and Peanut Butter Granola Parfait
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Skillet Chilaquiles with Eggs
- 1 tablespoon olive oil
- 1/3 cup chopped red onion
- 1/4 jalapeno chopped
- 2 small summer squash thinly sliced
- 2 cloves garlic minced
- 1/8 teaspoon sea salt
- 1/3 cup salsa
- 1 14 oz. can enchilada sauce
- 10 corn tortillas quartered
- 1/2 cup shredded cheddar cheese
- 4 eggs
- Avocado sliced jalapeno, ground black pepper, chopped cilantro for serving
- Preheat your oven to 350 degrees.
- Add olive oil to an oven-safe skillet and set over medium-high heat for one minute. Stir in the onion, jalapeño, and squash. Cook for 10 minutes or until squash has started to soften.
- Stir in the garlic, salt, salsa, and enchilada sauce. Stir well to combine and cook for another 1-2 minutes.
- Stir in the quartered tortillas. Stir to coat in sauce. Bring to a simmer and turn off the heat. Sprinkle with cheddar cheese.
- Use a wooden spoon to create 4 wells in the mixture in the pan. Break 1 egg into each well.
- Transfer skillet to the oven and bake for 15-18 minutes or until eggs whites are set but the yolks are still soft.
- Top with avocado slices, ground black pepper, chopped fresh cilantro, and jalapeño slices to serve.