Baked Eggs in Poblano Tomato Sauce

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Food & Wine’s Kay Chun uses fresh tomatoes as well as jarred tomato sauce to amp up the flavor in her simple and delicious breakfast bake. Slideshow:  More Baked Breakfasts 

Mexican Baked Eggs
In our humble opinion, tomatoes for breakfast are extremely underrated — especially when paired with eggs. Those of you who have had it know that the shakshuka is truly a beautiful thing. This Mexican version uses fresh tomatoes as well as jarred tomato sauce to amp up the flavor in the simple and delicious breakfast bake. Photo: EVA KOLENKO
Total Time:
40 mins
Yield:
4

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 3 poblano chiles, seeded and sliced 1/2 inch thick

  • 3 garlic cloves, chopped

  • 2 cups jarred tomato sauce

  • 2 cups halved cherry tomatoes (12 ounces)

  • 1 teaspoon dried oregano

  • 4 large eggs

  • 1 cup crumbled queso fresco (5 ounces)

  • Chopped cilantro and sliced jalapeños, for garnish

  • Warm corn tortillas, for serving

Directions

  1. Preheat the oven to 425°. In a large cast-iron skillet, heat the olive oil.

  2. Add the poblanos and garlic and cook over moderate heat, stirring, until golden, 5 minutes.

  3. Stir in the tomato sauce, tomatoes and oregano and cook over low heat until thickened, 10 minutes.

  4. Crack the eggs into the tomato sauce and top with the cheese. Bake until set, about 12 minutes. Garnish with cilantro and jalapeños and serve with corn tortillas.

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