Skillet Chilaquiles with Eggs
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!
Servings 4 servings
- 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.
Serving: 1serving | Calories: 363kcal | Carbohydrates: 44g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1262mg | Potassium: 533mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1352IU | Vitamin C: 22mg | Calcium: 204mg | Iron: 3mg