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 🙂
- 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
- Heat enchilada sauce in a large skillet over medium high heat and bring to a slow simmer.
- Add spices and whisk until sauce is smooth.
- 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.
- 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!)
- Top with onions, cheese and cilantro. Remove from heat.
- Serve hot & enjoy 🙂
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