Huevos En Cazuela Mexican Baked Eggs
Elevate your brunch game with Huevos En Cazuela, a vibrant take on Mexican baked eggs that's both hearty and satisfying. This one-skillet dish begins with a rich, smoky tomato base infused with garlic, onion, cumin, and paprika, creating the perfect bed for gently baked eggs. Topped with gooey, melted cheese and fresh cilantro, this flavorful recipe is baked to perfection in a cazuela or oven-safe skillet, delivering a comforting mix of textures and bold, Mexican-inspired spices. Serve it straight from the oven with creamy avocado slices and warm tortillas or crusty bread for dipping, making every bite a fiesta of flavors. Ideal for breakfast, brunch, or a quick dinner, this stunning dish comes together in under 35 minutes, making it perfect for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 small jalapeño, finely chopped (optional)
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 large eggs
- 0.5 cups shredded cheese (Mexican blend or Monterey Jack)
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, sliced (for serving)
- 4 pieces crusty bread or tortillas (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In an oven-safe skillet or shallow cazuela dish, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and jalapeño (if using), and cook for an additional 1-2 minutes until fragrant.
Pour in the canned diced tomatoes and stir in the tomato paste, ground cumin, smoked paprika, salt, and black pepper. Let the sauce simmer for 7-8 minutes, stirring occasionally, until thickened.
Using a spoon, make 4 small wells in the tomato sauce. Crack one egg into each well, being careful not to break the yolks.
Sprinkle the shredded cheese over the dish, avoiding the egg yolks.
Transfer the skillet or cazuela to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, bake an additional 2-3 minutes.
Carefully remove from the oven and let it rest for 2 minutes.
Garnish with fresh cilantro and serve hot, accompanied by sliced avocado and crusty bread or warm tortillas.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 4755 mg | 207% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 26.3 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 823 mg | 63% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
