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.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Heat a large skillet over medium heat. Add olive oil and allow it to warm up for 1 minute.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and chopped jalapeño. Cook for another 1-2 minutes until fragrant.

Step 4

Add the diced tomatoes and tomato paste. Stir to combine, then add ground cumin, paprika, salt, and ground black pepper. Mix well.

Step 5

Lower the heat and simmer the sauce for 8-10 minutes, stirring occasionally, until the tomatoes are broken down and a thick sauce forms.

Step 6

Using the back of a spoon, create small wells in the tomato sauce. Crack one egg into each well gently.

Step 7

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.

Step 8

Remove the skillet from the heat and sprinkle chopped cilantro and crumbled queso fresco or feta cheese over the dish.

Step 9

Warm the corn tortillas in a dry skillet or microwave until pliable.

Step 10

Serve the Mexican Brunch Eggs with warm tortillas, avocado slices, and lime wedges on the side.

Nutrition Facts

Serving size	1574 grams (1574.0g)

Amount per serving	% Daily Value*
Calories	1741

Total Fat 100.20g	128%
Saturated Fat 25.80g	129%
Polyunsaturated Fat 2.70g
Cholesterol 1156mg	385%
Sodium 3296mg	143%
Total Carbohydrate 159.40g	58%
Dietary Fiber 36.50g	130%
Total Sugars 31.40g
Protein 70.60g	141%

Vitamin D 240IU	1200%
Calcium 751mg	58%
Iron 15mg	86%
Potassium 3658mg	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.

Source of Calories

Fat: 49.5%

Protein: 15.5%

Carbs: 35.0%