Enchilada Eggs






  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 :)

Recipe by The Chutney Life at