Breakfast Enchilada Skillet for Two
Peppers, onions, and tortilla strips are simmered in your favorite enchilada sauce along with poached eggs in this simple breakfast recipe. It’s perfect for two people to share on a cozy morning relaxing around the house.
Finish it off with toppings such as queso fresco and cilantro for a savory main for brunch or anytime of day!
Ingredients
Ingredients List:
- 1 tbsp Lucini Organic Extra Virgin Olive Oil
- ½ red onion, diced
- 1 poblano or bell pepper, diced
- 1 ½ cup El Pato Mild Enchilada Sauce
- 2-4 small La Tortilla Factory Corn Tortillas, cut into strips
- Pinch red pepper flakes – optional for spice
- 4 Smith Brothers Farms Eggs
- Cacique Queso Fresco Cheese, crumbled
- To serve: cilantro, lime juice, etc.
Preparation
- Sauté the Vegetables Heat a medium skillet over medium heat and add the oil. When the oil is heated, add the onion and pepper. Sauté, stirring occasionally, until the vegetables are mostly tender, approximately 5 minutes.
- Add Enchilada Sauce Stir in the enchilada sauce and red pepper flakes (if using). Bring the mixture to a simmer and cook for a couple of minutes. Then stir in the tortilla strips until evenly incorporated.
- Poach the Eggs Create small wells in the sauce mixture and carefully crack the eggs into the wells. Cover the skillet and poach the eggs for about 7–10 minutes, or until they reach the desired level of doneness.
- Serve & Enjoy! Remove the skillet from the heat and sprinkle crumbled queso fresco over the top. Serve hot, accompanied by desired toppings such as fresh cilantro and a squeeze of lime juice.