Click here to watch me prepare this recipe.

There are days that I don’t feel like cookin’ a damn thing. Yes, I’m a food blogger and no that does not mean I want to spend every waking minute in the kitchen. Sometimes I want nothing more than to be a lazy bum, eat cereal for every meal and watch SVU until my eyeballs hurt.  This is why I am constantly trying to come up with recipes that require minimal effort but still taste delicious, like these enchilada eggs!!

I make these about 3 times a week because my husband is obsessed, AND because I am too cranky in the mornings to make him anything more 🙂 They are FABULOUS for brunch or a good protein-filled breakfast and I even eat them for dinner sometimes!

They are cheesy, saucy and a perfect way to start the day!

Happy Eating 🙂


Enchilada Eggs





  • 1.5 Cans Old El Paso Enchilada Sauce (10 oz. cans)
  • 1 Teaspoon Dhana-Jiru Powder  (i.e. 1/2 tsp. ground coriander powder + 1/2 tsp cumin powder)
  • 1/4 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • 1/4 cup shredded Mexican blend cheese
  • 2/3 cup finely diced onion


  1. Heat enchilada sauce in a large skillet over medium high heat and bring to a slow simmer. 
  2. Add spices and whisk until sauce is smooth.
  3. Crack eggs into the sauce, leaving about an inch between each egg. Using a spatula gently make an X shape in the yolk being careful not to mix the eggs too much.
  4. Cover the pan for about 10-15 minutes and cook on low heat until the eggs are just set. (I don’t like runny eggs so I shake the pan until I see the eggs are not jiggling!)
  5. Top with onions, cheese and cilantro. Remove from heat.
  6. Serve hot & enjoy 🙂