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–+ servings
baked eggs in a skillet with tomato sauce
Kate Ramos

Mexican Breakfast Skillet with Mushrooms

Great any time of day. You can make the tomato sauce a day in advance!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 2 -4 Servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 234
Ingredients Method Nutrition Notes

Ingredients
  

Method
 

  1. Heat oven to 425°F and arrange rack in the upper third of your oven.
  2. Heat 3 tablespoons olive oil in a large non-stick, oven-safe frying pan over medium-high heat. Add 1/2 diced onion and 8 ounces quartered mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
  3. Reduce heat to medium, add 3 sliced jalapeños and 2 chopped garlic cloves and cook 1 minute more. Add 2 pounds chopped tomatoes and season generously with salt. Bring to a heavy simmer and cook until tomatoes have broken down and sauce has thickened, about 20 minutes.
  4. Remove from heat and taste sauce, adding more salt, if necessary. Make 4-6 wells in the tomato sauce (depending on how many eggs you're using) and crack 1 egg into each well. Transfer pan to the top of the oven and bake until eggs are the desired doneness; about 5 minutes for soft set, or longer if you want the yolks more done. Sprinkle with scallions and serve with toast or warm tortillas.

Nutrition

Serving: 1gCalories: 234kcalCarbohydrates: 16gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 186mgSodium: 87mgFiber: 4gSugar: 9g

Notes

  1. Egg Doneness: Keep a close eye on the oven during the last few minutes. Eggs can go from perfectly runny to hard-boiled very quickly. They will also continue to cook slightly in the hot skillet after being removed from the oven.
  2. Prep-Ahead Tip: You can make the tomato and mushroom sauce up to 3 days in advance. Store it in an airtight container in the fridge. When ready to eat, simply reheat the sauce in your skillet on the stovetop until simmering, crack the eggs in, and bake as directed.
  3. Cheese Please: Sprinkle crumbled cotija, queso fresco, or shredded Monterey Jack cheese over the top right when it comes out of the oven.
  4. Protein Boost: Brown some Mexican chorizo, breakfast sausage, or bacon in the pan before adding the onions and mushrooms.

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