Mexican Brunch Eggs
Elevate your late-morning meal with these flavorful and satisfying Mexican Brunch Eggs, a vibrant fusion of bold spices and fresh ingredients perfect for any brunch table. This one-skillet dish features poached eggs nestled in a smoky, spiced tomato and jalapeño sauce infused with garlic, cumin, and paprika for a depth of flavor that delights the senses. Topped with crumbled queso fresco, fresh cilantro, and creamy avocado slices, then served alongside warm corn tortillas and zesty lime wedges, this recipe is an effortless crowd-pleaser. Ready in just 35 minutes, it’s the ultimate brunch idea for bringing a taste of Mexico to your kitchen, whether for lazy weekends or a quick weekday indulgence.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 piece jalapeño pepper, finely chopped
- 4 medium ripe tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 piece avocado, sliced
- 4 pieces corn tortillas
- 2 pieces lime wedges
- 0.25 cup crumbled queso fresco or feta cheese
Instructions
Heat a large skillet over medium heat. Add olive oil and allow it to warm up for 1 minute.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and chopped jalapeño. Cook for another 1-2 minutes until fragrant.
Add the diced tomatoes and tomato paste. Stir to combine, then add ground cumin, paprika, salt, and ground black pepper. Mix well.
Lower the heat and simmer the sauce for 8-10 minutes, stirring occasionally, until the tomatoes are broken down and a thick sauce forms.
Using the back of a spoon, create small wells in the tomato sauce. Crack one egg into each well gently.
Cover the skillet with a lid and cook the eggs for 5-7 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time based on your preferred egg doneness.
Remove the skillet from the heat and sprinkle chopped cilantro and crumbled queso fresco or feta cheese over the dish.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Serve the Mexican Brunch Eggs with warm tortillas, avocado slices, and lime wedges on the side.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 31.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 751 mg | 58% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3658 mg | 78% | |
*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.
