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Skillet Chilaquiles with Eggs

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!
Course Breakfast, Brunch, Easy, Entree
Cuisine Gluten-free, Tex-Mex Inspired, Vegetarian
Keyword Skillet Chilaquiles with Eggs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 363kcal
Author Deborah Davis


  • 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