This recipe is one of those dishes that works for all meals of the day, whether it’s breakfast, brunch, or a weeknight meal. The flavors of this Tex-Mex-inspired skillet egg dish are bursting with nuance, and the entire thing is pretty easy to make. Simply serve it up with tortillas and whatever toppings you and your family love, and the meal is ready!
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Skip ahead:
0:00 Intro
0:51 Browning the onions and jalapeño
2:13 Adding the spices
3:16 Adding the beans and vegetables
4:00 Cooking the eggs
6:26 Tasting the dish
INGREDIENTS
– 1 onion sliced
– 2 jalapeños, seeded and diced
– 2 tbsp neutral oil
– 1 tsp kosher salt, separated
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chipotle powder
– 1 can green chiles
– 1 15-oz can fire-roasted tomatoes
– 1 15-oz can black beans, rinsed and drained
– 1 cup frozen sweet corn, thawed
– 5 large eggs
For the optional toppings:
– cotija cheese
– avocado
– tortillas
– chopped cilantro
INSTRUCTIONS
– Heat the oil in a large 12-inch skillet over medium heat. Once the oil is hot, add the onion, jalapeño, and 3/4 tsp kosher salt. Sauté until the onions are translucent and beginning to brown, 4-6 minutes.
– Add the garlic, cumin, and chipotle powder. Stir until the spices are fragrant, 1 minute.
– Add the green chiles, fire-roasted tomatoes with their juice, black beans, and sweet corn. Stir and bring the skillet to a simmer.
– Once simmering, use the back of a spoon to make holes in the tomato mixture equal to the desired number of eggs. Crack an egg into each hole and sprinkle with the remaining 1/4 tsp kosher salt. Simmer until the eggs are cooked to the preferred style, 8-12 minutes. For hard-cooked yolks, place a lid on top to cook the egg entirely.
– Once the eggs are cooked, serve with tortillas and toppings of choice (cotija cheese, avocado, chopped cilantro).
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