Mexican Baked Eggs
This one-pan Mexican baked eggs dish is a fun Mexican spin on Shakshuka, a North African dish. Eggs are baked on a bed of tomatoes, onion, black beans, and amazing Mexican flavors, served on their own or piled on a tortilla in this delicious 30-minute breakfast or brunch dish.
As someone who has never been a big fan of eggs (I really don’t enjoy the texture), Shakshuka is one of the only eggy breakfast dishes that I really enjoy. I love the flavors of the sauce and the way they pair wonderfully with a runny egg, all served over crusty bread. I wanted to make a Mexican version of shakshuka using ingredients such as black beans, chipotle and cumin, all ingredients that aren’t associated with the traditional North African dish. This great recipe is vibrant and flavorful, with eggs cracked into a spicy, savory filling of tomatoes, onions, garlic, and a blend of spices and then baked to perfection. At first, you may think this is just a filling big breakfast, but you’ll soon see that it will make an amazing weekend brunch item and even dinner. I love to eat this on top of grilled corn tortillas and then top it with avocado, fresh herbs, or pico de Gallo, and a squeeze of fresh lime juice and green onions. This dish is very versatile, too! If you can tolerate dairy, you can top the dish with Mexican cheeses or sour cream. Add red salsa or green salsa, lay on top of corn chips for a yummy crunch, or add spicy Mexican sausage to make it more like chorizo con huevos.
Why You Will Love These Mexican Baked Eggs
- This quick and easy, yummy Mexican breakfast, lunch, or dinner can be ready in 30 minutes or less.
- This dish is like a saucy spin on huevos rancheros and it’s super versatile. You can add more veggies, beans or chorizo too!
- Requires very simple and basic Mexican ingredients you can find at any grocery store or ethnic food store.
- This flavorful Mexican egg recipe is great for a medically restrictive diet and is dairy-free, gluten-free, grain-free, vegetarian, and Specific Carbohydrate Diet legal.
Ingredients You Need To Make These Mexican Baked Eggs
- Veggies: I love the combination of Jalapeno, Onion, and Red bell pepper in Mexican dishes. You will want to finely chop all of them, and feel free to remove the seeds from the jalapeno if you want less spiciness. You can substitute for yellow, orange, or green pepper if that is what you have on hand. You can use white onion, yellow onion, or red onion in this recipe.
- Seasonings: Paprika, Ground Cumin, and Kosher Salt make a basic and classic seasoning combination.
- Tomatoes: I use canned chopped tomatoes for this recipe. The juices from the tomatoes make such a yummy sauce for the eggs to cook in. You can also use fresh tomatoes, like chopped cherry tomatoes if you desire.
- Tomato paste: So it’s not too runny; this will help thicken everything.
- Chipotle in adobo: Chipotle in adobo is a popular Mexican condiment made with smoked and dried jalapeño peppers (aka chipotles) preserved in a rich, flavorful sauce known as adobo. The result is both smoky and spicy. If you don’t have chipotle in adobo you can swap it for chipotle powder, or a combination of smoked paprika and chili powder if you are in a pinch. If you are not a fan of spicy food, feel free to reduce the amount of chipotle in adobo.
- Black beans: I love black beans in Mexican food. You can use canned black beans or soak dried beans if you are on the specific carbohydrate diet.
- Eggs: The ooey gooey deliciousness of the eggs baking on top of everything, similar to a fried egg, is divine! You can bake them longer if you like a firmer egg rather than a runny yolk.
- Garnishes: Queso fresco, feta or cotija cheese, avocado, jalapeno, red salsa, or salsa verde, fresh cilantro, green onion, fresh lime wedges, sour cream, or shredded cheddar cheese or Monterey jack cheese.
You can find the full ingredient list on the recipe card below
Kitchen Tools You Need
- Cutting Board
- Sharp Knife
- Large oven-proof skillet
- Spoon
How To Make This Mexican Baked Eggs Recipe
- Preheat the oven to 375 degrees F. Heat the olive oil in an oven-safe large skillet on the stove top on medium-high heat. Saute the red pepper, garlic, onion, and jalapeno and cook for 4 minutes until the onion softens.
- Stir in seasonings, canned tomatoes, tomato paste, chipotle in adobo, and black beans. Bring to a simmer and cook for 8 minutes.
- With the back of a spoon, create four wells in the sauce. Crack an egg into each well, cover with a lid, and cook in the middle of your oven for 4-5 minutes until the egg whites are set and the egg yolks are still runny. Keep a close eye on the bake time if you don’t want runny eggs.
- Garnish with your favorite toppings and enjoy on its own or scooped into a corn or flour tortilla.
Ways to Modify This Mexican Baked Egg Recipe
- You can change the peppers you use…Use green, yellow, or orange instead of red bell peppers. Use Anaheim peppers or serrano peppers instead of jalapenos, or eliminate it altogether if you don’t want this spicy.
- If you aren’t vegetarian, adding chorizo, ground pork or turkey is the perfect way to give this simple recipe a protein boost.
- You can make a big batch of this recipe by transferring the ingredients from a large skillet to a casserole dish or rimmed baking sheet greased with cooking spray. Also, you can make individual servings for a brunch dish or meal prep by dividing the sauce into a greased muffin tin or smaller ramekins, making a spot for the egg, and gently placing the eggs on the mixture.
Are These Mexican Baked Eggs Spicy?
Because of the jalapeno and Chipotle in Adobo, this can be spicy. To ease up on the spice, you can remove the seeds of the jalapeno and use less Chipotle in Adodo, or remove one or both altogether, and it will still be delicious!
Can I Make This In The Instant Pot?
Making this quick and easy recipe in the instant pot is a convenient and delicious way to prepare this Mexican egg dish. First thing, using the saute setting, saute the red pepper, onion, jalapeno and garlic for about 4 minutes until the onion softens. Add the tomatoes, chipotle in adobo, black beans, and spices and stir to combine. Let simmer for 2 minutes. Make four wells in the tomato mixture and gently place the eggs in the wells. Seal the lid of the pressure cooker and cook on high pressure for 5 minutes. Adjust the pressure time if you want to cook the egg yolk longer. Quickly release the lid and enjoy with garnishes of your liking.
What to Serve With This Mexican Baked Egg Dish
One of my favorite ways to enjoy these is on warm corn tortillas or flour tortillas and topped with all the garnishes. You could also serve it alongside a crusty piece of ciabatta bread or a baguette with fresh vegetables. This would also be delicious with a side of refried beans with melted cheese on top, or Mexican rice, or hash browns for breakfast. You might also try scooping it up with corn tortilla chips for an amazing, crunchy way of enjoying this.
What About Leftovers
If you’re lucky enough to have leftovers of these Mexican Baked Eggs, they will keep for 3-4 days in the refrigerator. Let everything cool to room temperature for a little bit before storing, to prevent excess moisture from causing the food to spoil faster. Store in an airtight container, or for a quick and easy breakfast the next day, store in individual containers. Warm on the stove on medium high heat or in the microwave, and enjoy the leftovers on a warm tortilla as breakfast tacos or breakfast burritos!
Here are a few more baked egg recipes that you might enjoy:
- Ratatouille Baked Eggs
- Spaghetti Squash Baked Eggs with Bacon and Jalapenos
- Kale, Spinach, and Mushroom Baked Eggs
- Brussels Sprout Bacon Hash with Eggs
- Spicy Shakshuka (Eggs in Tomato Sauce)
If you make this Mexican Baked Eggs recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mexican Baked Eggs
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic
- 1 onion
- 1 jalapeno
- 1 red bell pepper finely diced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp chipotle in adobo finely chopped
- ⅓ cup black beans
- 4 eggs
Garnish
- 2 tbsp queso fresco (or feta)
- ½ avocado
- ½ jalapeno thinly sliced
- 3 tbsp chopped cilantro
- Lime wedges
Instructions
- Preheat the oven to 375 degrees Farenheit
- Heat the olive oil in a large cast iron skillet on medium heat. Add in the red pepper, garlic, onion and jalapeno and cook for 4 minutes until the onion begins to soften.
- Stir in the paprika, cumin, salt, can tomatoes, tomato paste, chipotle in adobo and black beans. Bring to a simmer and cook for 8 minutes
- Using the back of a slotted spoon, create 4 wells in the sauce. Crack an egg into each well, cover with a lid and cook for 4-5 minutes until the whites are set and the yolks are still runny. Garnish with feta, avocado, salsa and jalapeno and scoop each egg and sauce onto a warmed tortilla.
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